I love this and only eat it at Passover. Top with whatever you like. Cherry preserves are my favourite.
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2 pieces matzo
1 tsp sugar
1 tbsp butter
Crumble matzo into a bowl. Pour warm water over the mixture to cover. Let soak for two minutes then drain off excess water. Stir in eggs, sugar and season with salt.
Melt butter in a medium non-stick skillet. Add the mixture and press down so that it fits the pan. Cook for two to three minutes or until bottom is golden. Flip over and cook another two minutes or until cooked through.
Cut in triangles or serve whole.