Peanut Butter (or Almond Butter) Matzo Brei with Fresh Strawberry Syrup or Jam
Prep time: 
Cook time: 
Total time: 
Yield: Makes about 8-12 matzo brei patties - 4-6 servings
  • 4 whole matzos (I use egg matzos)
  • 3 large eggs
  • ½ cup peanut butter (or almond butter)
  • a pinch of salt
  • 2 tablespoons of butter or margarine (parve for Passover)
Fresh Strawberry Syrup
  • 2 pints of strawberries, stemmed and chopped
  • ½ to ¾ cup sugar, depending on how sweet you like your syrup
  • 2 tablespoon pure maple syrup optional, but if using, keep sugar to ½ cup)
  • ½ cup water
For the Matzo Brei
  1. Break matzos into 1-inch pieces in a bowl. Pour hot tap water over the crumbled matzos to cover and let soak until the matzos are moist and soft, no crispy parts left (you don't want matzo mush, the pieces should still be whole, but very flimsy), about 1 to 2 minutes, stirring them around to make sure every piece is wet and softened. Pour the matzo and water through a strainer, then press down on the wet matzo pieces to remove any excess water. Transfer the damp, softened matzo pieces to another large bowl. I actually put the matzo pieces in a strainer and run hot tap water over them..mixing the pieces around until they're wet enough and super soft. Either way is fine.
  2. In a medium bowl, beat the eggs with the salt, then beat in peanut butter until uniform. Pour over the wet matzo pieces and mix thoroughly.
  3. Heat the butter or margarine in a 10-inch or 12-inch saute pan until foamy. Spoon ¼ cupfuls * of matzo mixture into the hot pan with melted butter or you would potato latkes. Cook each side for about 1 minute. Serve hot with jam, jelly, or your favorite syrup. Forget those and sprinkle with salt, if Susan is around.
For the Strawberry Syrup
  1. In a large sauce pan, combine the chopped strawberries, sugar and water. Cook on medium heat until the strawberry chunks are floating in a lot of liquid. Strain the strawberry juice into a clean sauce pan, stir in the maple syrup if using, and cook down (reduce) until thickened to pancake syrup consistency. Add cooked berry chunks back into syrup, if desired, and/or just cut up fresh strawberries and top matzo brei and syrup with them.
* You could also make the matzo brei into one large pancake, like my father does. After the butter or margarine has melted and is sizzling, dump all of the matzo mixture into the pan and spread and flatten into one large pancake (it should cover the whole pan). Cook for 5 minutes, then flip, and cook for another 3 to 5 minutes or until golden.
Recipe by parsley sage sweet at