Matzo Meal Pancakes Recipes

MATZO MEAL PANCAKE OR BUBULA

Steps:

• Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
• To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
• Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
• Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
• Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
• It only needs to cook briefly on the flip side to brown and finish firming up the interior.
• Flip the bubula onto a plate, sprinkle with granulated sugar. A little cinnamon is nice too. Powdered sugar would be attractive but I have always loved the texture of the granulated sugar with the matzo meal pancake.

MATZO MEAL PANCAKES

Steps:

• Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
• Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
• Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
• Lift out one at a time and drain thoroughly on paper towel, before serving.
• Enjoy!

MATZO SCALLION PANCAKES

Steps:

• Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
• Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
• Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.

KREMSILS - MATZOH MEAL PANCAKES

Steps:

• Melt 2 Tablespoons butter in large skillet.
• Turn off the heat.
• Break eggs into mixing bowl.
• Beat until thick and lemon colored.
• Add milk, matzoh meal, cottage cheese, butter, nuts, vanilla and salt.
• Beat until smooth.
• Turn heat on to moderate heat.
• Drop by spoonsful onto the skillet, this is where you can decide on the size of your pancakes.
• Fry until golden on both sides.
• Keep warm in oven, while making others.
• Serve on platter with maple syrup &/or the granulated sugar.
• Enjoy!

ORANGE AND RAISIN MATZO MEAL PANCAKES

Steps:

• Preheat oven to 300°F. Stir cottage cheese, egg yolks, and next 3 ingredients in large bowl. Mix in matzo meal and raisins (batter will be thick). Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually add sugar, beating until firm peaks form. Stir 1/3 of whites into batter. Fold in remaining whites in 2 additions.
• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until brown on bottom, 1 to 2 minutes. Turn over (pancakes will be soft). Cook until brown on bottom, 1 to 2 minutes longer. Transfer to nonstick baking sheet. Repeat with remaining butter and batter. Bake pancakes in oven until slightly firm to touch, about 5 minutes.
• Blend sour cream and honey in small bowl; serve with pancakes.