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3 eggs, separated
Beat whites until stiff.
Beat egg yolks with water, salt, and matzo meal. Fold in beaten whites.
Drop onto greased pan. When bottom is brown, flip over to brown on the second side.
Serve with cinnamon sugar or jam.
Poster's Notes:
Posted by Marla Lemonik
Nutritional Info Per Serving: N/A
1/2 cup water
1/2 tsp. salt
1/2 cup matzo meal
I think we also called these "bubbelehs." My brother and I would fight over who got to use the old fashioned manual egg beater to beat the egg whites. These were standard for lunch along with a buttered/cream cheesed Passover roll.