Total Time
10mins
Prep 5 mins
Cook 5 mins

First, a lesson in Yiddish: one bubelah, two bubelach. A bubelah is something that is usually eaten for breakfast on Passover. Fluffy, eggy, with a hint of lemon in some families, savory in others, it's quintessential comfort food. With thanks to Avital P of the Israel-foods Yahoo discussion group who helped me find the basic recipe. I've added my own family touches.

Ingredients Nutrition

Directions

  1. Beat the egg whites until stiff.
  2. Slowly fold in the yolks, matzo meal and lemon zest.
  3. Melt the butter in a heavy based frying pan.
  4. CAREFULLY drop large spoonfuls of fluffy batter into the pan.
  5. Fry on one side until done, then gently (GENTLY) flip over and continue cooking on the other side.
  6. Sprinkle with sugar and enjoy.

Reviews

(3)
Most Helpful

dear mirj, am a BIG fan of ur recipes. as a completebeginner/ idiot cook.. i draw inspiration from ur recipes.pl could u tel me wat matzo meal is, and wat substitute i could use , as i live in india , and not many of the ing mentioned in ur recipes are available here

Laya Sriraam October 22, 2007

I thought these were wonderful. Not as pancake-y as I thought they would be, but I really liked thr flavor from the lemon. I used whole wheat matzah (readily available here in Israel) which was really high in fiber as well as yummy.

Rachael Bregman April 17, 2006

This is almost identical to the "chremslach" that my mother has made for many decades. My kids think of these with such warmth and joy that Pesach ain't pesach without them. We top them with Kedem's raspberry syrup, and accompany them with COLD milk, or coffee/milk/sugar (heavy on the sugar and milk for the kids). Forget your blood sugar and waistline. This is TRUE comfort food.

Sarah Chana April 06, 2006

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