Break up matzoh into medium sized pieces and place into a shallow bowl. Cover with milk (you may need to add more milk to cover it). Move the matzoh around to make sure all of it gets wet. You do not want the matzoh to fall apart, just to soak in the milk for about 5 minutes. Drain well.

If you want to make a savory pancake, heat 1 tbsp. olive oil in small pan and saute the onions until caramelized, about 10 minutes. Set aside.

Heat about 1 tbsp. butter or margarine in a large skillet. When melted, turn heat to medium-high. While heating, beat 3 eggs and season with salt and pepper. (If you have decided to make a savory pancake, add the caramelized onions to the eggs). Add the drained matzoh to the egg mixture and pour everything into the skillet.

Use a spatula to press the matzo/egg mixture onto the bottom of the pan to fill up the entire pan to form a pancake. Let the pancake cook until brown on bottom side and then carefully cut into quarters. Remove one quarter of the pancake with a spatula and put a small pat of butter on the skillet to melt before flipping over. Then flip so the other side can cook. Repeat with all pieces of the pancake.

Plate as desired and garnish with fresh berries and syrup, or fresh tomatoes, chopped parsley, and either salsa or warm maple syrup. Enjoy!