Categories: Jewish

Ingredients

• 2 eggs
• 2/3 cup water, plus more as needed
• 2 tablespoons sweet red wine
• 2 tablespoons honey
• 1/4 teaspoon cinnamon
• Pinch salt
• 3/4 cup matzo meal
• 2 tablespoons chopped walnuts
• 2 tablespoons minced fresh parsley
• 3 tablespoons raisins, optional
• 2 to 3 tablespoons vegetable oil

Directions

1. Mix eggs, water, wine, honey, cinnamon and salt in a nonreactive bowl. Add the matzo meal, nuts and parsley to form a thick batter. Add a bit more water if the mixture seems too thick for a batter. Add the raisins, if using. Heat 1 tablespoon oil in a nonstick skillet over medium heat and place batter by tablespoons in the pan, leaving space in between each one. Cook 2 to 3 minutes or until browned; turn pancake and cook an additional 2 to 3 minutes or until browned. Repeat until all batter is used. Add more oil as needed. Makes 12 pancakes.

2. Per pancake (without raisins): 86 calories, 2 grams protein, 4 grams fat, 10 grams carbohydrates, 35 milligrams cholesterol, 31 milligrams sodium, 41 percent calories from fat.

3. Per pancake (with raisins): 93 calories, 2 grams protein, 4 grams fat, 12 grams carbohydrates, 35 milligrams cholesterol, 31 milligrams sodium, 38 percent calories from fat.

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