I have rephotographed and reposted this recipe from my archives for the upcoming Passover holiday.
How cute is this recipe? Even the name is cute. “Bubaleh.”
My friend Etti Hadar shared this simple Passover recipe with me. Bubaleh is made with just four ingredients – matzo meal, egg, sugar and baking powder (plus a little oil for greasing the pan). It couldn’t be easier. Each batch makes one large bubaleh. It’s like a fluffy, eggy, chametz-free version of a pancake. Serve it on a pretty floral plate, and you’ve got a certifiably adorable breakfast, brunch, brinner or snack – especially when served alongside a dish of my world famous scrambled eggs.
Curious about how baking powder could be kosher for Passover? This issue has been discussed at length on kosher websites across the web. Baking powder is mineral based, not grain based, and therefore it does not fall under the banner of “chametz,” the group of foods that are banned for Passover. There are, in fact, several brands of kosher for Passover baking powder. Some choose not to use baking powder because they feel it does not fit the “spirit” of the Passover holiday. Others have no problem using baking powder, as long as it has a kosher hechsher. Suffice it to say, the choice to use baking powder is a matter of tradition and preference. If you’re not comfortable using baking powder during the holiday, save this recipe to use up your leftover matzo meal after the Passover week is finished.
Top your bubaleh with maple syrup, like a traditional pancake, or get creative with your toppings. My friend Beth likes hers with Passover powdered sugar or sour cream. Sweet jam or fruit toppings like strawberry would be lovely, too. So cute, so yummy… what’s not to love?
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- 1 large egg
- 1 tablespoon matzo meal
- 1 teaspoon sugar
- 1/2 teaspoon baking powder (for Passover use a kosher for Passover-certified brand)
- Nonstick cooking oil spray or vegetable oil to grease the pan
- In a small bowl, whisk together the matzo meal, egg, sugar and baking powder until a yellow batter forms. Make sure the ingredients are well mixed.
- Lightly grease a nonstick skillet; I recommend a medium or large skillet because the bubaleh will be easier to turn. Heat over medium till a drop of water sizzles on the surface. Pour the batter onto the hot skillet, forming a large circular pancake.Let the bubeleh cook for about 2 minutes till bubbles rise and pop on the surface of the batter and the bottom is golden brown. Flip the bubaleh and continue cooking for another 2 minutes or so, till the bubaleh is cooked through and golden on both sides.
- Serve with your choice of toppings-- maple syrup, KFP powdered sugar, butter, sour cream, or jam. Dairy toppings will make the dish dairy instead of parve.