The chremslach is applied to any number of very different, usually fried, matzo meal pancakes. These cheese pancakes are wonderful for a midweek Passover dairy breakfast, lunch, or dinner. I like them topped with sour cream, but if you have a sweet tooth, try applesauce or orange marmalade or other preserves, or a sprinkling of sugar, or top them with sour cream and strawberries macerated with some sugar so they exude their juices and form a sauce.
- 4 eggs
- 1 c. 4% cottage cheese
- ¾ c. whole or low-fat milk
- ¾ tsp. salt
- 1 tbsp. sugar (optional)
- 1 c. matzo meal
- Grapeseed or other acceptable Passover oil
- In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes.
- In a 10- to 12-inch skillet, over medium heat, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4 cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brwn, 60 to 90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds.
- Drain the pancakes on paper towels or brown paper and serve while still very hot.