- 2 firm apples, peeled cored, and quartered
- 3 tablespoons unsalted butter plus extra, at room temperature
- 1 teaspoon ground cinnamon
- 4 tablespoons maple syrup, plus more for serving
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 6 pieces lightly salted matzoh
Slice each apple quarter lengthwise into 4 pieces. Heat a saute pan over medium-high heat and add 2 tablespoons of the butter, followed by the apples. Cook the apples, flipping them occasionally, until they are tender and lightly browned, about 6 minutes. Add the cinnamon and 2 tablespoons of the maple syrup and cook for 1 minute. Turn off the heat and transfer the apples to a covered dish to keep warm.
Whisk together the remaining 2 tablespoons of maple syrup with the eggs, milk, vanilla extract, and salt. Pour the batter into a pie dish.
Heat the saute pan over medium-high heat and add 1 tablespoon of the butter. When the butter is hot, pull several pieces of the matzoh out of the batter and put them in the pan. Cook for 1 1/2 minutes. You can drop a teaspoon of batter into the matzoh here and there as it cooks to make it fluffier, or to join smaller broken pieces together. Flip the matzoh with a spatula and cook the second side until golden brown, 1 1/2 minutes more. Drop more butter in the pan and repeat with the remaining matzoh and batter.
Serve as soon as it comes out of the pan with the apple slices and extra maple syrup. It will disappear very fast!