INGREDIENTS
½ cup thinly sliced scallion plus ½ cup finely chopped scallion greens (from 1 bunch)
¾ cup plus 2 tsps olive oil
5 large eggs
1½ cups plus 1 Tbsp water
1½ cups matzoh meal
1 tsp salt
¼ tsp black pepper
Makes 30 (3”) pancakes
PREPARATION
1. Cook sliced scallion in 2 tsps oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2–3 minutes. Remove from heat and stir in scallion greens.
2. Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
3. Heat ½ cup oil in a 12” nonstick skillet over moderate heat until hot.
4. Working in batches of 4, fill a ¼-cup measure three-fourths full (3 Tbsps) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1½-2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1½ minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of the remaining ¼ cup oil as needed between batches.
