Uncle Alan's Matzo Brei

You know how, a few posts ago, I said pickled salmon was my favorite Passover dish?

I wasn't totally truthful.  Pickled salmon and matzo brei are both tops - one in dinner foods, one for a leisurely weekend breakfast; one savory, one sweet; one protein, one starch; one make-ahead, one same-morning.  Allow me my luxury of two favorites.  

This year, Passover's first morning was on a Saturday.  Instant brei gratification.  

Brei, in German, means "porridge."  I don't know where the name confusion came from.  These are fried matzah pancakes.  Not porridgey at all.  But once I knew that second meaning, I understood the German Foodie Fiance's apprehension the first time I mentioned how much I loved matzah brei.  Why would someone get so excited about porridge?  And, ugh, would you get pumped up anticipating your loved one's lovingly prepared... big bowl of goop?

I hope my family will understand if I give away Uncle Alan's secret to the world.  But the mystery remains!  You don't know which ingredient is the secret one!

(it's not this one.)

Luckily, German Fiance Man was wrong about brei.  

Matzo Brei with Uncle Alan's Secret Ingredient

Serves 4

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients

Quantities are estimates.  Put in as much as you like, to your taste.

6-8 matzot (matzah sheets)

2 cups hot water, or enough to cover all matzah pieces

3 eggs

1/4 cup milk

1 tbsp cinnamon

2 tsp paprika

Dash of salt

1 tbsp powdered sugar (icing sugar)

Directions

Break matzah into large pieces, palm-sized or smaller.  Depending how big your palms are.

Pour hot water into a bowl and soak matzah pieces for 1-2 minutes until they become soft.  Make sure all pieces are submerged or touch water.

In another bowl, mix milk, eggs, spices and sugar.  

Preheat 1 inch of vegetable oil in a frying pan on medium heat.

When the matzah pieces are soft and pliable, form them into patties.  Dip the patties into the egg-milk-spice mixture, then carefully place them into the hot oil.

Fry the patties 5-8 minutes on each side until they are as golden brown as you want them.  Drain using many, many paper towels.

Top with sour cream and maple syrup.  Together.