2 sheets of matzo
2 large eggs
2 tablespoons vegetable oil
DirectionsBreak matzo into 1/2" pieces and place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds then drain.
Beat eggs in another medium bowl. Season with salt and pepper. Add drained matzo and mix until combined and a wet batter forms.
Heat oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side.
Serve with jam or syrup.