Serves 2; can be multiplied.
4 sheets of plain store-bought matzoh
1 Tbsp pure maple syrup, plus extra to serve
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 tsp milk (any type; I use skim milk)
Pinch of kosher salt
1-2 Tbsp butter
Place the matzoh in a large bowl, break it up into chunks, and fill the bowl with lukewarm water. Let the matzoh soak for 2-3 minutes, until it's soft but not disintegrating. Now for some wrist action: grab clumps of the soft matzoh, and squeeze out as much water as humanly possible. Place into another bowl. Repeat until all the matzoh is drained, and you have a bowl of matzoh clumps.
In another mixing bowl, whisk the eggs, maple syrup, cinnamon, vanilla extract, milk and salt until thoroughly combined. Pour into the bowl with the matzoh. Stir everything together.
In a 9- or 10-inch non-stick sauté pan over lowest heat, melt the butter, making sure to coat the bottom and sides of the pan. Pour in the matzoh mixture, and level with a spatula. Cover, and cook for 10 minutes or so, checking every now and then to make sure the mixture is not sticking.
When the bottom is brown, either (very bravely) flip the entire matzoh brei over in one piece, or cut it into quarters and flip each quarter back into the pan. Cook, uncovered, for 5 minutes or until the bottom is lightly browned and the eggs are set.
Cut into wedges and serve, with additional maple syrup on the side.