Passover Pancakes/Waffles

This recipe comes right out of my book, Passover – A Kosher Collection, but I’ve always made them as pancakes. This week, in my Passover Facebook group a member asked if anybody had a waffle recipe and I thought I’d try my pancake recipe as a waffle. It was great! It doesn’t get quite as crispy as my typical waffle mix, but the edges were nice and crispy and the waffles were tender and delicious.

These are great with butter and syrup, but even better with strawberry or mixed berry sauce (see Strawberry Sauce at the bottom of my Cheese Blintz post). Use this batter for waffles or pancakes, as-is or add blueberries or chocolate chips or any other additions you like in yours.

Ingredients

  • 135 grams/ 4 3/4 oz cake meal (1 cup)
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 2 Tbsp. melted butter
  • 1/2 tsp. vanilla extract
  • 1/2 cup plain yogurt
  • 1 1/4 cup 2% milk

Use a whisk to combine the dry ingredients in a large mixing bowl. In another bowl, whisk the wet ingredients together.

Make a well in the centre of the dry ingredients and pour the wet ingredients in. Use a spoon to combine, mixing until it all comes together and there are no lumps. Let there mixture rest for 5 minutes.

If you’re making waffles, follow the directions of your waffle maker. Using approximately 1/2 cup of batter per waffle, the recipe makes 6 waffles.

For pancakes: Place a large non-stick frying pan over medium heat. Spray/ brush the pan with oil and pour in as much batter as you like. Using a 1/4 cup per pancake will make approximately 12 pancakes.

Cook the pancake until the edges start to brown and there are lots of little bubbles on there surface, 1-2 minutes. Use a spatula to flip them over and cook until the second studded is golden brown.

Serve immediately or keep in a warm oven until they are all cooked. Serve with butter, syrup, fresh berries or berry sauce.

8 comments

    • Cake meal is finely ground matzah – it’s ground to resemble flour. For Passover we can’t use flour in its raw form, so matzo (just flour and water baked together under specific technique and time restraints) is ground up into 2 textures:
      Matzo meal, resembles breadcrumbs
      Cake meal, resembles flour

      • Ii substituted almond flour and it was way too thin and crusted. It fell apart when I lifted it out of the waffle maker. Any suggestions on how I could fix the batter.

        Thanks for sharing Pam

        • Hi Helen! I don’t use almond flour as a substitute so I’ve never tried it. I did take a little trip through the internet and noted that a number of people who have posted about subbing it for flour mentioned that they had to add an extra egg or two, depending on the recipe. If it’s crumbly, that might work – adding extra moisture and binding with the egg.

          Sorry I can’t give you a definitive answer – but that’s where I’d start.

          Chag sameach!

          • Sorry, I misread your comment! But I’m still not an expert on almond flour. I think that it’s too thin because the almond flour doesn’t absorb the liquid like cake meal does. Are you trying for gluten free or non-gebrokts? (If yes, have you tried the gluten free cake meal?)

  1. I have a question, are baking powder and baking soda kosher for Passover? I thought they were leavening agents and weren’t to be used for Passover. I see several recipes using them and was wondering….,

    I enjoy seeing all the recipes and I look forward to trying some of them.

    • Hi Harriet! They are indeed kosher for Passover. Depending on who you listen to, for baking soda you can just open a fresh box even without a Passover hechsher on it. Others will insist on having the special Passover designation (Lieber and others makes it). Baking powder must have special Passover designation because the regular stuff has additions like corn starch to it.

      Interesting fact is that the boxed matzo ball mixes all contain “sodium bicarbonate” which is baking soda.

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