1/2 c. matzah meal
1/2 c. water
3 lg. eggs, separated, at room temperature
Salt
3 tbsp. butter and 3 tbsp. oil, melted together

In a small bowl, combine matzah meal and water; stir well. In another bowl, beat egg yolks until light and lemon-colored. Beat in matzah meal mixture and season to taste with salt. In another bowl, beat egg whites with a pinch of salt until stiff peaks form. Stir 1/4 of egg whites into matzah meal mixture; gently fold in remainder. Melt butter and oil in large skillet. Drop batter by heaping tablespoons. Cook pancakes over moderate heat one more minute on each side until golden. Serve with jam or honey. Serves 4.