David's Recipe for Bubele

These giant pancakes are eaten by Polish Jews on Passover and the rest of the year. Makes 2 bubbelech, a snack for 6 people.

Breakfast or Snack, Jewish

  • 10 eggs
  • 1-1/2 cups matzo meal
  • Pinch of salt
  • 1 tsp sugar for the batter
  • 1/2 tsp cinnamon for the batter
  • 2 tbsp red wine
  • 1/2 cup water
  • 1 tbsp oil
  • 2 tsp sugar for serving
  • 2 tsp cinnamon for serving
  1. Separate the eggs.
  2. Beat the whites until stiff but not dry.
  3. Beat the yolks.
  4. Put the oil in the pan and heat on a high flame.
  5. Add the matzo meal, the salt, the sugar, the cinnamon, the wine, the water and the yolks to the whites. Mix lightly.
  6. If you have a large pan and a lot of practice flipping large heavy pancakes, you can make this all at once. Otherwise, it's better to divide into 2 batches.
  7. Put the batter in the pan and reduce the flame to medium. Let cook until browned underneath, about 3 minutes.
  8. Flip with a spatula and cook about 3 minutes on the other side.
  9. Sprinkle with the remaining sugar and cinnamon. If you're not serving individual portions, divide into squares or rectangles to serve.

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