By, Victoria Prever
1 min read
ByVictoria Prever, Victoria Prever
My children love a bubelach (or matzah meal pancake) for Passover breakfasts. I up the nutritional value using whole milk as well as either blueberries or banana. For a special treat I add a tablespoon of drinking chocolate (leaving out the sugar) to the basic mix and a handful of raspberries.
Makes: 12 small pancakes
INGREDIENTS
60g fine (cake) matzah meal
Large pinch of salt
½ tsp cinnamon
3 tbsp milk
3 eggs, beaten
Rapeseed or sunflower oil for frying
1 large or 2 small ripe bananas (approximately 200g unpeeled weight) mashed or 100g blueberries, washed
Honey, to serve
METHOD
Put the matzah meal, the salt and the cinnamon in a bowl. Combine the milk and eggs in a jug and gradually pour in.
Beat until smooth. The batter should be thick enough to just drop from the spoon.
Add the banana or blueberries. You can split the mixture to make half of each flavour if you prefer but you will obviously need to halve the amount of fruit in each bowl.
Heat a tablespoon of oil in a non-stick pan over a medium heat. Ladle in enough mixture to make three bubelach (about a heaped dessert spoon each) and leave to cook for 3 minutes until bubbles start to appear in them. Flip over and cook for about 3 more minutes until they are golden on the underside.
Serve immediately with yoghurt and drizzle with honey.