Return to Main Recipes Page/Return to Home Page
1 egg
Separate the eggs, placing the whites in a large bowl of a mixer and the yolks in a second small bowl, making sure that there is absolutely NO yolk in the whites. Beat the whites until they are in soft peaks, adding the salt and sugar [if using]. Beat until the peaks are just past the soft stage.
The whites are ready when you can tip the bowl upside down and the beaten whites do not fall out [this is a thrilling moment for my kids as it was for me when my mother made them]. Now gently fold in the matzo meal and lightly beaten egg yolks until well incorporated. Gentle but thorough folding is very important.
Have a large skillet over medium heat, with a film of oil in it. Place heaping tablespoons of the batter in the skillet, smoothing out the mounds to form about 3 to 4" cakes which look like fluffy souffle-like cakes. They brown quickly, so be vigilant and turn them over when nicely browned. Remove from pan promptly when second side has browned.
Place cooked cakes onto a paper towel covered oven proof pan or platter, cover each layer with more paper. Keep warm in a 180°F oven until ready to serve.
Serve with apricot or raspberry or strawberry preserves or simply a sprinkling of sugar and fresh strawberries, or with pancake syrup. They are not nearly as tasty the next day.
Poster's Notes:
Can be multiplied depending on how many you are serving.
Bubalekh are light souffle-like Pesach pancakes that my mother a"h taught to me.
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
1 tsp. matzo meal
1 tsp. sugar (optional)
Tiny pinch of salt
Oil
In plural it is Bubalekh.