Although it’s very easy to make, it’s not part of the traditional east-European Passover dishes.
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.
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)
- 1 pancake
- Prep time: 2 Minutes|Cook time: 5 Minutes|Total time: 7 Minutes
- 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.
- serve it with a bit of homemade Haroset