MATZO MEAL PANCAKES

3 eggs, separated
1/2 c. milk
3/4 c. matzo meal (not matzo **cake** meal, a different product)
1/2 tsp. salt
Oil for frying (a tasteless vegetable oil -- I use sunflower, but corn, canola
  or other, similar, oil is fine.

Beat the egg whites until they form stiff peaks.

Whisk the egg yolks with the milk and salt until the salt is dissolved.
Mix this liquid mixture into the matzo meal until well blended.  It will
be quite thick.  Fold/beat in the egg whiltes until thoroughly blended.
This will deflate the egg whites some, but the entire mixture will be light
and not quite foamy.  There should be no unmixed in egg white.  I usually do
this by beating in a small portion of the egg whites quite vigorously,
then the next portion less vigorously and with the final half or so I
fold them in gently.

Fry in hot oil using a large tablespoon of batter for each pancake.  Don't
have the oil too hot or they will burn before they cook through.  A gentle
frying is better.  They will need to be flipped at some point to brown both
sides and cook the inside.  It takes just a few minutes.  Give each pancake
lots of room -- I often use two frying pans.

Makes about 15 pancakes.  Serve with granulated sugar, jam or maple syrup (not
traditional, but good)