Passover Pancakes Food

BUBALEH

Steps:

• In a small bowl, whisk together the matzo meal, egg, sugar and baking powder until a yellow batter forms. Make sure the ingredients are well mixed.
• Lightly grease a nonstick skillet; I recommend a medium or large skillet because the bubaleh will be easier to turn. Heat over medium till a drop of water sizzles on the surface. Pour the batter onto the hot skillet, forming a large circular pancake.Let the bubeleh cook for about 2 minutes till bubbles rise and pop on the surface of the batter and the bottom is golden brown. Flip the bubaleh and continue cooking for another 2 minutes or so, till the bubaleh is cooked through and golden on both sides.
• Serve with your choice of toppings-- maple syrup, KFP powdered sugar, butter, sour cream, or jam. Dairy toppings will make the dish dairy instead of parve.

PASSOVER PANCAKES

Steps:

• Whisk together matzo meal, potato starch, sugar, baking powder, and salt in a mixing bowl.
• Add eggs and water. Mix well.
• Lightly coat a small frying pan or a griddle pan with oil. Lower to a medium low flame.
• Using a ladle, pour in the batter. Cook on one side until bubbles form. Flip and cook for about another minute.
• (If the batter begins to thicken add a little water at a time to thin it out - up to 1/2 cup.)
• Remove and repeat with the remaining batter.

PASSOVER PANCAKES

Steps:

• Pour milk or juice over matzo meal.
• Add salt to egg yolks and beat until very light.
• Add to meal mixture, let stand 5 minutes.
• Beat egg whites until very stiff. Fold lightly into yolk mixture.
• Drop by spoonfuls onto hot greased skillet, brown on both sides.

PASSOVER PANCAKES

Steps:

• Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.
• Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

PASSOVER COTTAGE CHEESE PANCAKES

Steps:

• Lightly oil griddle or frying pan and heat the pan.
• Mix all ingredients together in a bowl.
• Adjust thickness of batter by adding liquid (or matzo meal).
• Pour batter into hot pan and cook the pancakes on each side.
• These are great with strawberries and yogurt.
• For non-Passover use, you can substitute regular flour for the matzo meal.

SHALVIE'S PASSOVER PANCAKES

Steps:

• Stir matzo meal, milk, ground almonds, chocolate chips, eggs, vanilla sugar, cinnamon, and salt together in a bowl.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until the edges start to dry and are browned dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

MATZO MEAL PANCAKES

Steps:

• Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
• Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
• Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
• Lift out one at a time and drain thoroughly on paper towel, before serving.
• Enjoy!