Recipe by Judy Elbaum

Passover Waffles (Matzo Braffle)

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Dairy Dairy
Easy Easy
3 Servings
20 Minutes


Matzo Braffle

  • 3 sheets Manischewitz Matzo, broken into small pieces

  • 1/4 cup hot water

  • 3 tablespoons butter, melted

  • 2 eggs, beaten

  • 1/4 cup milk

  • 1 teaspoon vanilla


Prepare the Matzo Braffle


Before you begin, make sure to have a waffle maker on hand.  Preheat the waffle maker according to manufacturer instructions.


Place the matzos into a large mixing bowl and, with your hands, break into very small pieces. Pour about a quarter cup very hot water onto the crushed matzo, mix well and allow the matzo to absorb the water for a few minutes. Add two tablespoons of the melted butter, the eggs, milk, vanilla, cinnamon, and nutmeg, and mix well. Let the mixture rest for about five minutes to absorb the liquids and thicken the batter.


Brush the preheated waffle iron with one tablespoon of the melted butter. Place the batter onto the center of the preheated waffle iron and with a spoon spread it evenly across the bottom of the waffle iron.  After about 10 seconds, close the waffle iron and cook the waffle until it is golden brown.


My waffle iron has six settings.  I use a medium setting, four or five, to get a golden brown and crisp waffle.  My waffle iron has a light that turns green when the waffle is ready.  Remove the waffle from the waffle iron and serve immediately with maple syrup, or place some berries on top of the waffle and sprinkle with confectioners’ sugar.

Passover Waffles (Matzo Braffle)

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