Step 1

Separate 4 large eggs, placing the yolks in a medium bowl and the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer).

Step 2

Add 1/3 cup matzo meal, 2 tablespoons milk, 2 teaspoons granulated sugar, and 1 teaspoon vanilla extract to the yolks. Whisk until combined.

Step 3

Beat the egg whites with the whisk attachment on medium speed until soft peaks form, about 4 minutes. Using a flexible spatula, add the egg whites to the egg yolk mixture and fold until fully combined.

Step 4

Coat a large nonstick frying pan or griddle with cooking spray and heat over medium heat. Drop the batter onto the pan in 1/3-cup portions (3 per 12-inch pan). Cook until the bottoms are lightly browned, about 2 minutes. Flip the pancakes and cook until lightly browned on the second side, about 2 minutes more. Transfer to a wire rack (or 200ºF oven if you want to keep them warm).

Step 5

Cook the remaining batter. Serve with butter and maple syrup or cottage cheese and fruit.