Grandpa Mike’s Bubelach

This bubelach is precisely why I set up this blog. To pass on family favorites from one generation to the next 🙂

During our recent visit to London, Grandpa Mike treated the boys to his favorite recipe for bubelach, a fried pancake which uses matzah meal and so, is suitable for Passover consumption.

While frying up the little breakfast treats, told his grandsons how he, too, would stand next to his mum while she cooked up the exact little cakelets in oil, while reaching out with eager fingers to steal bits of the cinnammon and sugar that the bubelach are later dredged in.

To make them, mix four tablespoons of matzah meal with four eggs, whisk to a froth. You may add a dash of milk and orange zest if you like (I did), and a tablespoon of potato flour if you wish. Then, drop them by spoonfuls into a pan in which olive oil has been heated up (but not to smoking point).

Cook till golden brown, flip, transfer to a kitchen-papered dish to soak up excess oil (not a necessary step), then dredge in cinnamon and sugar. My kids had some this way, and some plain with jam.

Don’t forget the most important ingredients – a dash of love, and small, hungry tums to pass the tradition on to.


April 25, 2011. Tags: , , . Breakfast, British, Festive, Jewish, Passover.


  1. ladki replied:

    Hi! I just stumbled here on your site and absolutely love your blog! All your food preparations look so creative and beautiful. I haven’t tried cooking any of your items yet, but plan to in the future. Maybe I can surprise my husband’s family for Passover?

    Just curious, what are your family’s three continents? From the writing I assume India, Europe (Jewish), is the third one North America or Africa? Or something else?

    Keep making your lovely fusion dishes!

    • divaindoors replied:

      Hi, thanks for dropping by and leaving your kind words 🙂 Maybe I’ll make an attempt to include more vegetarian recipes in your honor! The continents were Asia (Malaysia, Singapore), Europe (London) and Americas (Canada, U.S.). India is an excellent guess, but my husband is the only one of us who’s lived there. I’m part of the worldwide Indian diaspora – grandparents left Kerala for Malaysia at the turn of the century.

      Love your blog too and have subscribed! Fascinating stuff, keep ’em coming!

  2. ladki replied:

    Thanks, you are too sweet for attempting to include more veggie recipes for me 🙂

    I included Diva Indoors in my “Food Links.” Can’t wait to see what you come up with next!

  3. Planning for Passover: 13 Breakfast Ideas « Diva Indoors: Food, with love replied:

    […] French toast, basically, made with matzah instead of bread. To make it, soak some matzah in hot water, squeeze it dry once softened. Whisk, in a separate bowl, some eggs, add a pinch of sugar and salt, 1/2 tsp of cinnamon and a dash of milk, if you like. Soak matzah and pan-cook as with French toast. Serve with jam, fresh fruit, baked apples or charoset, or sprinkled with sugar. Check out my children’s own favorite, Grandma Mike’s Bubelach, here. […]

  4. GERALD JACOBS replied:

    It is March 29, 2013 and I had been looking for a “light yet filling Pesach breakfast recipe” I happed upon your blog and decided that I would attempt Uncle Mike’s Bubelach. I added a touch of almond extract to the batter and these are ABSOLUTELY WONDERFUL !! They’re not difficult to make, and I now have a new favorite breakfast recipe that I can make and pass on to other members of my family … These definitely replace the traditional Matzo-Brei that I grew up with (by the way, I’m almost 59 years old ) and I think that my sister and brother would like this recipe, as well, and can pass the recipe on to their children —

    • divaindoors replied:

      Thanks for dropping by and glad you liked the recipe! Just posting a new one now on a Passover crepe (with almond) 🙂 happy Pesach!

    • divaindoors replied:

      Hi Gerald, thanks for dropping by! So glad you enjoyed Grandma Mike’s Bubelach 😉

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