3 Matzahs
2 eggs
Water
butter

Beat eggs. Break matzahs into pieces. Place in bowl and add water. Let soak for a few minutes, and squeeze out excess water. Melt about 1 tablespoon butter in skillet. Add matzah-egg mixture, and cook, stirring frequently, until done. Serves 2-3.

1/2 c. matzah meal
1/2 tsp. salt; optional
1 tsp. sugar
3 eggs, separated
3/4 c. milk or water

Mix dry ingredients together. Beat egg yolks and add milk or water. Combine the two mixtures.

Refrigerate for 15 minutes. Fold in stiffly beaten egg whites.

Drop by spoonfuls onto a well greased griddle. Brown on one side. Turn and brown on the other side.

Serve hot with syrup or sugar and cinnamon. Makes about 24 pancakes.