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

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

Directions

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.

Rate it

Recipe Source

Adapted from Spanish cook Janet Amateau.

Tested by Kris Coronado.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.