Puffed Matzoh Meal Pancakes (Bimuelos de Masa) 5.000

Charlie Mahoney for The Washington Post

Apr 13, 2011

Serve these thick, Sephardic-style matzoh pancakes for breakfast throughout Passover week, either with honey and walnuts or with a sprinkling of grated semisoft cheese. Or maple syrup, of course.

Servings: 5

Yield: Makes 3-inch pancakes

  • Sunflower or safflower oil, for frying
  • 1 cup matzoh meal
  • Water
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon sugar (optional)


Line a plate with several layers of paper towels.

Pour enough of the oil into the skillet to reach a depth of 1/4 inch; heat over medium heat, until the oil shimmers.

Meanwhile, put the matzoh meal in a mixing bowl; stir in just enough water to moisten it thoroughly (up to 1 cup), then stir in the egg, salt and sugar, if desired. The batter should be fluid but not runny.

Drop 5 large spoonfuls of batter into the hot oil. Cook for about 4 minutes, so the pancakes are golden on the bottom. Turn them over and cook for 1 to 3 minutes on the second side until evenly golden. Transfer to the paper-towel-lined plate to drain for no more than a minute or two.

Serve hot.

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Recipe Source

Adapted from Spanish cook Janet Amateau.

Tested by Kris Coronado.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.