Bubbe’s Bubula – Recreating my Grandma’s Puffy Matzo Meal Pancake

Try this simple matzo meal pancake for Passover or any time of the year. Then pop over to my matzo recipe page for more inspiration to use up that can of matzo meal! This recipes honors my grandma Annie and the legacy of this special family recipe that Bubbe called a “bubula”. 

Eating a matzo meal pancake, or bubula, evokes happy memories of my Grandma with her thick glasses, denture-filled smile, and short, stubby hands that worked challah dough like only a grandma can. Our family affectionately calls these matzo meal pancakes a bubula (or bubuleh), which is also a Yiddish word that is a term of endearment. Imagine my Grandma Annie calling me to the kitchen table – she might say “come here, bubula, eat your bubula while it’s hot.”

What is a matzo meal pancake?

A matzo meal pancake is a matzo meal and egg based pancake usually eaten on Passover. You could also categorize it as an omelet but it really looks more like one of those puffy Dutch apple pancakes you bake in the oven. But these are cooked stove top and can be ready to eat in a matter of minutes.

You might also hear some people refer to these pancakes as chremslach – an Eastern European word that refers to matzo meal pancakes, sometimes potato pancakes and on occasion cheese pancakes.

What is matzo meal?

Matzo meal is a derivative of matzo. Matzo is the unleavened bread eaten by those who observe the Jewish holiday Passover. Passover celebrates the freeing of the Israelites from slavery. The story goes that when the Israelites fled, they had no time to let the bread rise so they baked it unleavened and it became flat crackers or matzo. To this day, this rush to freedom guides the dietary rules of this ritual-based holiday.

When you coarsely chop the matzo, it becomes matzo farfel. More finely ground but still with texture, and it is considered matzo meal. Finely ground — it becomes matzo cake meal, like a substitute for flour.

What makes a matzo meal pancake puffy?

In my grandmother’s version, it is the whipped egg whites and a bit of seltzer (bubbly water) that makes it rise. For Passover, the use of any grain-based leavening agent is restricted. Baking powder is not grain-based but many prefer not to use it for Passover. But you don’t need to make that decision with this recipe – it doesn’t require it.

Steps to prepare a bubula or matzo meal pancake:

• Separate the eggs into two bowls – one big enough to whip the egg whites, the other big enough to hold all the ingredients.

• Add the matzo meal, seltzer, and salt to the egg yolks and mix well.

• Whip the egg whites to stiff peaks and then fold them gently into the egg yolk mixture.

• Pour into a medium-sized frying pan greased with oil or butter. (my mom always used oil) Fry on one side and gently turn over to brown on other side. My mom says it’s ready when you stick a fork in and it doesn’t fall apart. (my mom is 90 so pay attention to her wise tips!)

• Serve with toppings of your choice.

What are the best toppings for a matzo meal pancake?

I always use cinnamon sugar. Some people like powdered sugar. My son liked syrup. Some prefer yogurt, sour cream, or whipped cream and berries. And my friend Laura from the blog Family Spice discovered that my fruit compote is the perfect topping for her:

And if you are Jewish (or just adventuresome), you might even try a bit of Manischewitz wine – yup – that’s how my cousin Alan used to eat it. Here is the proof:

From Bubbe’s Grandson

“I wanted to thank you for making available Grandma’s pancake recipe. I have looked for that recipe in every Jewish cookbook around and never found it–of course I never thought to do the obvious—ask the family. My wife made the pancakes tonight and they were great—topped with sugar, or a little Manischewitz Concord Grape wine, as we did in our house in Brooklyn.

Of course, the greater significance beyond the tastiness of the pancakes were their emotional and nostalgic value. For the duration of the meal tonight, I was 10 years old again and back at Avenue N with my mommy and Grandma in the kitchen. It was a truly wonderful and sentimental moment for me.

Thank you for giving me the venue to return, at least in my mind’s eye, to those wonderful years in a world that now seems all too distant.”

— from my cousin after reading this blog post in 2011

Want to hear me talk bubulas and soy sauce eggs? Listen to my guest appearance with Leigh Olson of the podcast The Heritage Cookbook Project where I share a few more details about my culturally blended family and read this note aloud too.

My Mom’s Version of the Bubula Recipe

When I first wrote this post, I emailed my mom, who has turned out a few good bubulas over the years, to help with the recipe. And she actually emailed me back a rough write-up. Here are her directions verbatim from the email (yes she is 89 and uses email and texts):

“I used to make one with two eggs separated. Beat the egg whites to stiff peak and then gently add the yellow of eggs together with some matzoh meal. Just enough to give it some body and add some seltzer water to help it rise. Mix very gently and pour into frying pan. I always used oil instead of butter. Fry on one side and gently turn over to brown on other side. Should come out so that when you put in fork it doesn’t fall apart. Put sugar on top {sprinkle as you like} and enjoy with coffee, wine or any way you wish.”

I think my mom missed her calling as a recipe writer. But please don’t miss your chance to experience this simple treasure of a family recipe.

Other Recipes using Matzo Meal or Matzo

Passover Resource and Recipe Guide

Apple Matzo Farfel Kugel

Apricot Apple Matzo Farfel Kugel

Passover Potato Kugel with a Twist

Potato Latkes

Chocolate-covered Matzo with Toasted Nuts and Sea Salt

Brenda’s Breaded Lemon Chicken (use matzo meal instead of bread crumbs)

Fresh Fruit Compote – a perfect topping!

Supplies for Making Matzo Meal Pancakes

Manischewitz Matzo Meal 16 OZ, Pack of 2

Streits Matzo Meal

Yehuda Gluten Free Matzo Meal, 15 Ounce (Pack of 2)

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Matzo Meal Pancake or Bubula

A bubula (like the Yiddish word that is a term of endearment) is a matzo meal and egg based pancake. You could probably categorize it as an omelet too but it really ends up looking more like one of those puffy apple pancakes. And for me, the taste evokes only happy memories of my Grandma with her thick glasses, denture-filled smile, and short, stubby hands that worked challah dough like only a grandma can.

Course Breakfast

Cuisine Jewish Holiday Cooking

Keyword matzo meal, matzo meal pancakes, Passover

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 serving

Calories 204 kcal

Author Beth Lee

Ingredients

• 2 eggs separated
• 2 tablespoons matzo meal
• 1 tablespoon seltzer water
• pinch of salt
• canola oil
• sugar
• cinnamon

Instructions

1. Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.

2. To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
   

   

3. Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
   

   

4. Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
   

   

5. Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
   

   

6. It only needs to cook briefly on the flip side to brown and finish firming up the interior.
   

7. Flip the bubula onto a plate, sprinkle with granulated sugar. A little cinnamon is nice too. Powdered sugar would be attractive but I have always loved the texture of the granulated sugar with the matzo meal pancake.