Source: "The New Complete International Jewish Cookbook" by Evelyn Rose

• 2 eggs
• 1 level teaspoon salt
• 5 fl ounces (150 milliters / 2/3 cup) warm water
• 3 ounces (75 grams / 3/4 cup) fine matzoh meal
• 1 level tablespoon caster (superfine) sugar

CINNAMON SUGAR:

• 1 teaspoon ground cinnamon
• 2 oounces (50 grams / 1/4 cup) caster (superfine) sugar

Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon. Fry in oil 1/4 inch (0.5 cm) deep or a mixture of 2 oz (50 g / 1/4 cup) butter and 1 tablespoon oil until golden brown and puffy. Turn and cook the other side. Serve hot off the pan, plain or with the mixed cinnamon and sugar.

Eat hot off the pan.

Yield: serves 4