For those who fully observe the dietary traditions of Passover, the restoration of chametz can be rather joyful. Some people miss pasta, others bread, cereal, pancakes, crackers or baked sweets.
To address some of these cravings after a week of matzah, we’re offering a selection of recipes that feature flour and leavening.
Have you ever met anyone who dislikes pancakes? Me neither. Sure, many of us avoid them as a carb-heavy breakfast that foretells a mid-morning crash, but on an occasional lazy Saturday or Sunday, these are special and delicious. And who cares about the crash — that’s what weekends are for. If you wish to make these pareve, use soy, nut or coconut milk, and substitute vegetable oil or margarine for the butter.
This recipe makes about eight pancakes — enough for two to four people, depending on appetites and what else you are serving.
- 1 egg
- 1 cup flour
- ¾ cup milk
- 1 tablespoon sugar
- 2 tablespoons butter, melted, plus more for pan
- 3 teaspoons baking powder
- ½ teaspoon salt
Optional additions: ½ cup berries; ½ cup chopped apples, pears or peaches; ½ cup chopped bananas; ½ cup chocolate chips; ½ cup chopped nuts; ½ teaspoon vanilla; ½ teaspoon cinnamon — get creative.
Mix all the ingredients in a medium-sized bowl.
Heat a large skillet or griddle and coat it with butter or oil. It is ready to begin cooking pancakes when a drop of water sizzles instantly upon contact.
Using a ⅓-cup measure, ladle the batter carefully onto the cooking surface.
When the pancakes are puffed in the center, dry around the edges and the batter is bubbling on the top, flip. Cook the second side until golden brown.
Serve as desired with warm maple syrup, honey or jam.
These tasty orbs are great any time of day, and they are supremely versatile. Plain or slathered with butter, they complement eggs for breakfast, soup or a salad for lunch, and chili or stew for dinner. You can lace them with cheddar cheese and chopped jalapenos for a savory, spicy muffin, or fill them with jam for a sweet treat.
Midway between those extremes? Add corn kernels for a symphony of corn flavor and texture. (See notes below for quantities and techniques.)
Makes a dozen muffins
- 1 cup flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, melted and cooled slightly
- 2 eggs
- 1 cup sour cream or plain yogurt
Heat your oven to 350 degrees and line a 12-cup muffin tin with paper liners.
Mix all the ingredients together well in a medium bowl, and spoon the batter into liners; each cup should be about three-fourths full.
Bake for 25 minutes until the muffins are golden brown at the edges, firm to the touch and a toothpick comes out clean.
Serve warm or at room temperature.
Add 1 tablespoon chopped jalapeno pepper and 1 cup shredded sharp cheddar for a Mexican-style muffin.
Add 1 cup fresh, frozen and thawed, or canned and drained corn to batter.
Jam-filled muffins: Fill each cup about halfway. Spoon a teaspoon or two of your favorite jam into the center of the batter. Be sure it does not ooze into the paper liner or you will get a messy muffin. Cover the jam with extra batter and bake as directed.
Simple, Satisfying Veggie and White Bean Pasta
Serve four as a main dish, six as a side dish
Many Ashkenazi Jews avoid legumes during Passover, along with grains and leavening. This healthy vegetarian pasta dish, in addition to being simple to prepare, will satisfy a craving for beans if you removed them from your diet for the week.
This dish is great as a light main course, but can also be a wonderful side dish with a simple grilled fish or meat (you can omit the cheese and add salted, toasted bread crumbs — or not — for a pareve dish). Because it contains both the carb and the veg, this is a convenient all-in-one presentation. And in the unlikely event that you have leftovers, this is great cold the next day for lunch.
- 1 pound fresh pasta such as spaghetti or linguine (dry pasta can also be used)
- 1 5-ounce box arugula, spinach or your favorite baby lettuce variety
- 1 pint cherry tomatoes, cut in half
- 1 clove garlic, crushed
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- Generous sprinkle of fresh cracked pepper
- 1 15-ounce can white cannellini beans, drained and rinsed (chickpeas can also be used)
- ½ cup grated Parmesan cheese
Bring a large pot of salted water to a boil.
In a large serving bowl, mix all the remaining ingredients and toss well.
Cook the pasta to al dente and, before draining, reserve 1 cup pasta water.
Pour the hot pasta over the salad mixture and let it sit for a minute. Toss well, and add pasta water a little at a time to blend the ingredients. (You probably won’t need the entire cup.)
Sprinkle the cheese or toasted bread crumbs over the top and serve.