Matzo Scallion Pancakes

• 1/2 cup thinly sliced scallion (white and pale green parts only) plus 1/2 cup finely chopped scallion greens (from 1 bunch)
• 3/4 cup plus 2 teaspoons olive oil
• 5 large eggs
• 1 1/2 cups plus 1 tablespoon water
• 1 1/2 cups matzo meal
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes.
2. Remove from heat and stir in scallion greens.
3. Whisk eggs in a bowl until combined well, then whisk in water.
4. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
5. Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot.
6. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round.
7. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes.
8. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more.
9. Transfer to a large rack set on a paper-towel-lined baking sheet.
10. Add some of remaining 1/4 cup oil as needed between batches.

scallion, olive oil, eggs, water, matzo meal, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/matzo-scallion-pancakes-107986 (may not work)