Break matzo into ½ inch pieces and place in a medium bowl. Cover with very hot tap water.
Let stand for about 30 seconds, then drain.
Beat the eggs in another medium bowl; season with salt and pepper.
Add the drained matzo and mix until combined: the mixture should be a wet batter.
Heat oil in a large frying pan over a medium-high heat.
Spoon scant ¼ cupfuls of batter into the frying pan, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side.
Serve with jam, syrup, or whatever else you might like.
