Best 5 Matzoh Meal And Apple Pancakes Recipes

MATZO MEAL PANCAKE OR BUBULA

Steps:

• Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
• 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.
• Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
• Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
• 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.
• It only needs to cook briefly on the flip side to brown and finish firming up the interior.
• 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.

APPLE CINNAMON MATZO BREI

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

MATZO APPLE KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
• To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

MATZO MEAL PANCAKES

Steps:

• Beat eggs thoroughly. Mix matzo meal, sugar and salt, and combine with eggs. Add water. Let sit for 10-15 minutes. Adjust liquid to proper consistancy. Drop onto greased frying pan. Brown on both sides. Serve with cinnamon sugar, preserves, sour cream, powdered sugar or syrup.

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!