Title: Matzo latkes (pancakes)
 Categories: Grains, Cheese/eggs, Breakfast, Side dish, Jewish
      Yield: 4 Servings
 
      4    Egg yolks
    3/4 c  Milk or water
      1 c  Matzo meal
      1 tb Sugar
      1 ts Salt
      4    Egg whites, at room
           -temperature
      2    To 4 Tbsp butter or
           -margarine, for frying
 
  In a mixing bowl, beat the egg yolks until they light and frothy.
  Stir in the milk/water, matzo meal, sugar, and salt.
  
  In another bowl, beat the egg whites until they form stiff peaks.
  Fold the egg whites in the egg/matzo mixture.
  
  In a frying pan, melt some of the butter/margarine. When hot drop in
  the matzo a tablespoonful at a time. Fry until brown on each side.
  Add more butter/margarine as needed.  Repeat until all the mixture is
  used. Serve for breakfast with jam or syrup. Makes 4 to 6 servings.
  
  If you would like these pancakes as an accompaniment to a meat meal, eliminate the sugar and add 1/4
  teaspoon of white pepper.