Matzoh Applesauce Pancakes

In another bowl, mix the matzoh meal and water, then stir in the beaten yolks.

Beat the salt and egg whites until stiff peaks form.

Fold the egg yolk mixture and egg whites together without overmixing.

Stir the applesauce into the egg mixture. (It will be thicker than regular pancake batter.)

Heat the oil in a heavy skillet.

Drop the batter by tablespoons into the hot oil, flattening the cakes if necessary with a spatula or spoon.

Fry until golden, about 3 to 4 minutes.

Turn the cakes and fry about 3 minutes more.

Drain the cakes on paper towels.

Serve with cinnamon and honey (except for children under 1 year of age, who should never have honey.)