Cat’s Corner: Post-Easter Favorite Recipe Unveiled

Catherine Mahrholz

Passover and Easter…Together in 2022

This year Easter and Passover were just days apart. Since I am of Norwegian, German and Polish Jewish ancestry, my husband and I decided to celebrate a little of both holiday traditions.  Passover began on the Saturday before Easter.

We made a simple Matzo Ball Soup using a wonderful Organic Vegetable Broth which I purchased at Florissant Mercantile, now a wonderful little grocery store just six miles from my home. I added some leftover Rotisserie Chicken and our humble supper was ready to enjoy.

The recipe for Matzo Ball Soup is on the Manischewitz container of Matzo Meal, available locally at City Market in Woodland Park. Matzo Balls are small dumplings and are one of the easiest things to make and is delicious any time of year.

On Easter Sunday, as we were preparing our simple supper of ham, sweet potatoes and corn on the cob, we discovered we still had a little of the Matzo Ball Soup. We smiled at each other…then we each enjoyed a small bowl of the delicious Matzo Ball soup as a first course to our Easter meal.

Now, Easter has come and gone, and those delightful colored eggs can be incorporated into a variety of yummy delights. Try slicing the peeled hard boiled eggs and fold them into German Pancakes, very similar to Crepes, and very easy to make!

Please get creative and consider adding some mustard, mayonnaise and paprika…green onions…whatever you think might taste good with hard boiled eggs!

Here’s the recipe for German Pancakes, as taught to me by my father, so many years ago. This is a recipe for two, since our Easter Breakfast table was just my husband and me. This recipe can be easily adapted to accommodate a larger family gathering. Just figure one egg per person and adjust the amounts of the milk and flour accordingly.

These would also be delicious wrapped around some of those delectable chocolate eggs, yummy!

German Pancakes

2 Eggs

1 Cup of Milk (do not use non-fat)

½ Cup flour

  1. Using a whisk beat the eggs in a 4 cup Pyrex glass pitcher
  2. Add about half the milk and mix well
  3. Add the flour (Bob’s Red Mill gluten free substitute for all purpose flour) and stir into the eggs and milk.
  4. Whisk in the remaining milk until smooth.
  5. Heat a frying pan on your stove, add a small pat of butter and spread it around. When hot, pour in just enough batter to swirl around and coat the bottom of the pan. Reduce the heat to low. When the thin pancakes is just a little brown at the edges and dry on top, use a pancake turner to gently flip it over to cook the other side. These can be successfully kept on a plate, in a warm oven until the entire batch is cooked and ready to serve!