Buballeh

1 pancake
7 Minutes

A traditional Passover dish that my great grandmother used to cook for my mother, who cooked it for me every Passover when I was a kid. It originated somewhere in Poland, pre- WWII. My great grandmother called it Buballeh, we call it Passover Pancake.

Although it’s very easy to make, it’s not part of the traditional east-European Passover dishes.

I start by separating the yolk from the egg white - mind the mess...

Then, I add the yolk and the matzo meal to the egg white and stir lightly. I try not to stir too much as I want to keep a lot of air in the mixture. I love this part, it is fun to watch it dissolve.


I heat a frying pan with a teaspoon of vegetable oil. My mum usually use olive oil, as it is her favourite. Then I pour the mixture to the pan. 


The traditional serving my great grandmother used included spreading about half a teaspoon of sugar on top of the Buballeh. I don't like it. Spreading sugar on top of food makes me uncomfortable , as if I am eating sand... My mum goes "full Passover mode" and serves it with a bit of homemade Haroset (I have a recipe here)

Buballeh

Recipe details

  • 1 pancake
  • Prep time: 2 Minutes|Cook time: 5 Minutes|Total time: 7 Minutes

Ingredients


Instructions


Separate the yolk from the egg white.
Whisk the egg white lightly till it begins to foam. About a minute.
Add the yolk and the matzo meal to the egg white and stir lightly. Don’t stir too much as you want to keep a lot of air in the mixture.
Heat a frying pan with a teaspoon of vegetable oil.
Pour the mixture to the pan. 
Let it cook for about a minute or two till the top stabilises, and then flip it.
Cook for another minute and move to a plate.
Serve immediately.

Tips

  • serve it with a bit of homemade Haroset

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