- 2 eggs
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup matzo meal
- 1/4 cup chopped almonds
- 1 teaspoon vegetable oil
Combine eggs, cranberry juice cocktail, 3 tablespoons sugar, ½ teaspoon cinnamon, orange zest, salt and nutmeg in mixing bowl. Beat for 1 minute, scraping bowl occasionally. Add matzo meal and beat until a batter is formed, about 1 minute. Stir in almonds and dried cranberries.
Heat a non-stick skillet over medium heat until hot. Brush lightly with oil. Spoon batter, one tablespoon at a time, onto hot skillet. Cook until lightly browned, about 1 minute. Turn pancakes over and continue cooking until lightly browned, about 2 minutes. Remove pancakes from skillet; place on serving plate. Repeat with remaining batter.
Combine remaining 2 tablespoons sugar and remaining 1 teaspoon cinnamon in a small bowl. Mix well.
Sprinkle pancakes with sugar-cinnamon mixture just before serving.
Makes 24 small pancakes.