Irene Saiger’s Delicious Bubalech (Passover Pancakes)

Bubalech were standard fare during Passover when I was growing up. They can be served for breakfast or for a light dinner. They do take a little bit of effort but when done well, they are light and delicious.


4 eggs, separated
5 tbsp. matzoh meal
dash salt
3-4 tbsp. oil (for frying pan)

Separate eggs and beat whites till stiff. Mix yolks and gently fold them into whites. Slowly add matzoh meal and salt. Pour mixture into a hot frying pan. Turn the heat down and cook till brown. Flip mixture over by sliding
onto plate, then place frying pan over plate and invert. A bubalah is finished when golden brown and a toothpick inserted in the middle is dry to touch. About 5 minutes on each side.

Serve with sugar sprinkled on top or with preserves.

By: Irene Saiger
March 23, 2010

Getting Ready For Pesach

Hand Made Matzah

Pesach (Passover) is rapidly approaching and Jews from all over are scrambling to prepare for the seven day matzah fest. From cleaning homes, to buying new clothes, and most importantly preparing kosher for Pesach food, Pesach really requires a lot of time in advance in order to get the best possible experience. The last challenge of   preparing tasty food, that’s healthy and that abides by all the kosher and Pesach laws is one of the hardest parts of any holiday preparation. Continue reading “Getting Ready For Pesach”