Procedures

1. 1

   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.

2. 2

   Whisk together the remaining 2 tablespoons of maple syrup with the eggs, milk, vanilla extract, and salt. Pour the batter into a pie dish.

3. 3

4. 4

   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.

5. 5

   Serve as soon as it comes out of the pan with the apple slices and extra maple syrup. It will disappear very fast!