Ashkenazic Sweet Matza Meal Pancakes (Zeesih Chremslach) P or M

Author: Gil Marks

This recipe for chremslach comes from Gil’s grandmother. She would make these honey soaked matza meal pancakes Passover every year.  After she passed, Gil took over the duty of making the chremslach because he knew how much his father enjoyed them. While Gil would make these sweet fritters, he remembers his father coming by to sneak one, claiming “quality control.”

(About thirty six 1-inch or sixteen 3-inch pancakes)


1 cup matza meal
¼ to ½ cup finely chopped almonds, hazelnuts, or walnuts
About 2 tablespoons sugar
1 teaspoon ground cinnamon
About ½ teaspoon table salt or 1 teaspoon kosher salt
Pinch of ground ginger (optional)
4 large eggs, lightly beaten
1 cup sweet wine or water
Vegetable oil or schmaltz for frying
1 pound (1 1/3 cups) honey


1. In a medium bowl, combine the matza meal, sugar, nuts, cinnamon, salt, and, if using, ginger. Combine the eggs and wine. Stir into the matza meal mixture and let stand for at least 30 minutes.
2. In a large skillet, heat about 1/8 inch oil over medium heat. Drop the batter by teaspoonfuls or tablespoonfuls and fry until lightly browned on the bottom, about 1 minute. Turn and fry until browned, about 30 seconds. Drain on paper towels.
3. Pour off most of the oil and add the honey to the skillet. Bring to a boil, stirring frequently (the honey may boil up). Add the pancakes and toss to coat. Store the chremslach in the honey syrup at room temperature, tossing occasionally to recoat.