Crumble the crackers in a large bowl and cover them with the water. Let soak
for about a minute.
Drain the water off.
Break the two eggs into the bowl and combine the mixture with your hands.
Heat the butter in a nonstick skillet. When it is melted, pour half the matzoh
mixture into the pan and smash it lightly with a spatula. After it becomes golden
brown on the first side (this takes about 3 minutes), flip it over by inverting
it onto a large plate and sliding it back into the pan. Cook on the other side.