Passover: Tough on baking, perfect for pancakes

The use of flour and other grains that have been leavened is prohibited, which usually means lots of dense (though still tasty) cakes and cookies made with matzo meal.

Egg whites to the rescue!

The same magic that turns runny whites into fluffy meringue can add airiness and structure to batters made with matzo meal and matzo flour.

These classic, fluffy matzo meal pancakes are made with whole eggs, but the recipe calls for the whites to be beaten separately and folded in just before the batter hits the griddle.

The apple-walnut compote can be used to top the pancakes or be served on its own. And if you want to keep it really simple, serve the pancakes with just a dusting of powdered sugar.

FLUFFY MATZO MEAL PANCAKES WITH APPLE-WALNUT COMPOTE

Start to finish: 40 minutes

Servings: 4

3 eggs, separated

3⁄4 cup cold water

1⁄2 cup matzo meal

1 tablespoon sugar

3⁄4 teaspoon salt, divided

3 tart, crisp apples, peeled, cored and coarsely chopped

1 tablespoon lemon juice

3⁄4 cup walnuts, coarsely chopped

2 tablespoons butter or kosher for Passover margarine

4 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

Canola oil, for the griddle

In a medium bowl, lightly beat the egg yolks. Whisk in the water. Stir in the matzo meal, sugar and 1⁄2 teaspoon of the salt. Let stand for 25 minutes.

To make the compote, in a medium bowl, toss the apples with the lemon juice.

In a dry medium saucepan over medium, toast the walnuts, stirring often, until fragrant, 3 to 5 minutes. Transfer to a plate and set aside.

In the same saucepan, over medium-high, melt butter or margarine. Add the apples and cook, stirring often, until they are soft and beginning to brown, 5 to 8 minutes.

Stir in the brown sugar, cinnamon, vanilla, remaining 1⁄4 teaspoon of salt and 1⁄3 cup of water. Reduce heat to medium and cook, stirring often, until the apples have begun to break down, about 10 minutes. Remove from the heat, stir in the reserved walnuts, cover and set aside.

To make the pancakes, in a medium bowl use an electric mixer to beat the egg whites until stiff. Gently fold the egg whites into the reserve matzo meal mixture until just blended.

Coat a griddle with canola oil and heat over medium-high. Drop the batter, 1 tablespoon at a time, onto the griddle. Cook the pancakes until golden brown, 2 to 4 minutes per side. Serve the pancakes with apple-walnut compote.

Nutrition information per serving (values are rounded to the nearest whole number): 457 calories; 240 calories from fat; 27 g fat (6 g saturated; 0 g trans fats); 150 mg cholesterol; 48 g carbohydrate; 10 g protein; 5 g fiber; 392 mg sodium.