Why reserve only for Passover. These fluffy, eggy and delicious pancakes are good anytime of year!
- 8 eggs, separated
- ½ cup matzo meal
- ¼ cup sparkling water
- Pinches of salt
- Canola oil
- Granulated sugar
- Fresh fruit or fruit compote garnish for serving
Separate eggs. Put yolks in a bowl with matzo meal, sparkling water and generous pinch of salt. Combine with small whisk or fork. Put whites in another bowl and whip to stiff peaks. Gently fold whites into the yolk mixture.
Heat a small skillet on medium to medium-high. Add 1 Tbsp oil and then ¼ of matzo meal mixture. Cook until the pancake sizzles around the edges and firms up. Flip it over and cook it for a little less time on the second side. Repeat this process three more times, or if you’ve got a big pan, add more oil and cook ‘em more quickly!
Put bubaleh on a plate and sprinkle with sugar and a little cinnamon. Top with fresh fruit or compote and serve.