Chremslach (Matzo Pancakes)

In a medium mixing bowl, crush matzo sheets into small pieces. (Exactly how small is a question of personal preference; you can reduce it all to a rough meal, or leave some larger chunks for a more varied texture.)

Add just enough cold water to saturate all the crushed matzo and let stand until softened, about 1 minute. Drain matzo, pressing out excess water, and return to the bowl.

In a small mixing bowl, beat eggs with a large pinch of salt. Add eggs to matzo and mix well.

In a large nonstick or cast iron skillet, melt 1 tablespoon (15g) butter over medium heat until foaming. Using a soup spoon, dollop matzo batter into pan, forming small oval pancakes. Cook until golden on the first side, about 2 minutes. Turn pancakes and continue cooking until golden on the second side, 1 to 2 minutes longer. Continue with remaining matzo batter, using additional butter as needed to keep the pan greased; adjust heat throughout to maintain a gentle but active sizzle.

Transfer matzo pancakes to a platter and keep warm. Serve with a dish of granulated sugar on the side, for sprinkling on top at the table.