A Passover Favorite: Matzoh Brie

I have favorite foods for different times of year, many determined by what is growing in the garden; in another month or so it will be all things asparagus. This week is Passover, and each year I look forward to making these delicious matzoh pancakes for lunches or supper. As you can see above, my results are not perfect, but expressively misshapen. I didn't remember what topping I preferred, so tried apple sauce and rhubarb jam; the jam won hands down (applesauce for potato pancakes). You can also make a more savory pancake by adding some grated onion. My recipe is from The Art of Jewish Cooking by Jennie Grossinger.

2 eggs
1/2 teas salt (these days I think that would be changed to 1/4 teas salt)
2 teas grated onion (optional)
2 matzohs
butter or fat for frying (I use vegetable oil)

1.Beat the eggs, salt and onion, if using, together.
2. Hold the matzohs under running water until beginning to soften; let them drain.

3. Crumble the matzohs into the egg mixture and mix well. (This photo looks golden because I was using local free range eggs which have a deep yellow, almost orange, yolk.)
4. Heat the oil or butter in a frying pan; drop the matzoh mixture into it, flattening it to about 1/2 inch thick. Cook until lightly browned on both sides.
serves 1 or 2 (I eat the whole thing)