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
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.