Matzo Scallion Pancakes

1. 1

   Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes.

2. 2

   Remove from heat and stir in scallion greens.

3. 3

   Whisk eggs in a bowl until combined well, then whisk in water.

4. 4

   Stir in matzo meal, salt, pepper, and scallion mixture until combined well.

5. 5

   Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot.

6. 6

   Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round.

7. 7

   Cook pancakes until undersides are golden, 1 1/2 to 2 minutes.

8. 8

   Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more.

9. 9

   Transfer to a large rack set on a paper-towel-lined baking sheet.

10. 10

    Add some of remaining 1/4 cup oil as needed between batches.

* Per serving · 4 servings · Values may vary.

No additional tips available.