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Bubbaleh/Bubbeleh I (P, KLP, TNT)
Source: My mother
Serves: 1 batch per person

1 egg
1 tsp. matzo meal
1 tsp. sugar (optional)
Tiny pinch of salt

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:
In plural it is Bubalekh.

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