Matzo Brei is made in many ways, often depending on family recipes and tradition. In my family, it was made like a pancake. Some recipes result in softer or crunchier versions. In the end, it’s a simple combination of matzo, milk, egg and flavor. Though usually associated with Passover, matzoh brei makes a good Hanukkah breakfast the morning after you’ve filled up on latkes at dinner.
For a sweet topping, our maple-orange reduction takes maple syrup up to the next level, with the orange juice adding just the right tangy flavor.
- 8 pieces gluten-free matzo
- ¾ cup milk or milk alternative, such as soy, cashew, almond or rice milk
- 2 large eggs
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- MAPLE-ORANGE REDUCTION
- 1 cup fresh orange juice
- 2 tablespoons orange zest
- ¾ cup maple syrup
Crush the matzo by hand into small pieces. Add the milk or milk alternative and mix together.
Add the eggs, cinnamon and vanilla and mix together. Allow the mix to sit for about 10-15 minutes so the matzo soaks up some of the liquid.
Heat a large pan with a bit of nonstick spray or oil and add a scoop of the matzo mixture. A small 2-ounce ice cream scoop or large spoon works well.
Pat the mixture a bit to form a patty that is about ½-inch thick. Repeat, cooking two patties at a time for about 4-5 minutes over medium heat, and then flip.
Each side should be golden brown, with a firm center. Serve hot with a sweet topping, such as the maple orange reduction or any syrup, jelly or honey.
Nutrition Analysis: 310 cal, 10 g fat, 95 mg chol, 300 mg sodium, 48 g carbs, 2 g fiber, 3 g sugar, 7 g protein.
Laura Hahn, winner of Philadelphia’s NBC’s Next Local TV Chef competition, operates a restaurant consulting company. She recently published a gluten-free cookbook, Around the World, One Gluten-Free Meal at a Time, and blogs about gluten-free food at GuiltFreeFoodieCutie.com.