As far as my kids are concerned, no Passover would be complete with matzoh meal pancakes (boubalech). They’d like me to make them all year round. They are really tasty– light and airy, they almost melt in your mouth. We serve them with syrup. But you can serve with kosher for passover powdered sugar, preserves, or just with a bit of butter.
This recipe is based on the recipe from the Manichewitz matza-meal box.
Matzoh meal pancakes (boubalech)
2 eggs, separated
3/4 cup water
1/2 cup matza meal
1/4 – 1/2 tsp salt
2 Tablespoons sugar (also okay without)
Add the water to the egg yolks. Beat lightly and add dry
ingredients, mixing well. Refrigerate until well chilled
(recommend preparing in evening, to have ready for breakfast).
Beat whites to stiff peaks. Fold into prepared mixture. (If
the matza meal you’re using is coarse, the batter may be too
runny; add more matza meal, a tablespoon at a time, until
of correct consistency.)
Pour oil into frypan to cover surface. Ladle batter into
pan; approximately a cooking-spoon full (I use a 1/3-cup
measure). Fry until golden brown on each side. Avoid turning
more than once.
Enjoy with your favorite pancake topping.
