How to cook a manna pancake: First you catch the manna.
I’ve gotten to the place in the story where the pancakes are ready to cook. Now to the recipe.
If you’ve ever visited a recipe website, you’ll see lots of recipes. Ingredients, directions, all written out in detailed specifics so that anyone reading can follow along. But do they follow along?
It doesn’t seem so. Each comment has a new direction to give, an ingredient substitution, a comment about timing or technique. And each one thinks theirs is the best, the most delicious, the right way to do things!
But what happens when you’re making manna cakes? Can they be altered without daring the magic?
I followed the directions as best I could. The flour was wrong. Too dense. Then I needed more water because of that. Then I loved that coriander so much that I needed to sprinkle a bit more of it inbetween the cakes, for extra savor. But otherwise . . . but otherwise I followed the recipe.
My manna cakes were made in a teflon pan. Teflon apparently is a good thing for manna cakes. They toast nicely and do not stick!
Manna pancakes are not like what you get at IHOP. Let me make that completely clear. They are not like what you get at IHOP in any single way you can think of. Manna cakes are more like thick crepes or maybe like flatbreads. In any case, IHOP is the other side of the coin.
I toasted my manna cakes and put them on a plate. Cautiously I took a bite. It was good. In a clear and simple sort of way. Actually, it was delicious. A manna cake will fill a person up, for sure. They will not be hungry for a good long time afterwards. Nice to know, if you are ever in a desert without sustenance and need something real to last you a while – not just like a Snickers Bar or something.
Putting the ingredients away and clearing up afterwards, I glanced at the matzo meal container. There, in a corner, in fine print – it said: Pareve. Not for Passover.
That’s okay. At least I think it is, for me.