Yes, Blueberry Pancakes for Passover! I’ve taken Mom’s traditional egg-and-matzo-meal “bubbeleh” and turned it into a moist, fluffy pancake that’s kosher for Passover. And who doesn’t love pancakes?
When I was a kid, the breakfast options for Passover were pretty limited. After the ever-popular Matzo Brei, Mom’s repertoire consisted of the bubbeleh. She would separate eggs, beating the whites until stiff with only a dinner fork (!), and fold in the beaten yolks with matzo meal. Then she’d fry it, cut it into squares, and sprinkle with sugar. No wonder she came down with killer bursitis in her shoulder, in later years. When my brother and I were a bit older, we got her an electric hand mixer that she kept for Passover-use only. I think she still owns it.
Traditional? Yeah. But flavorful? Meh. Not so much. Let’s face it – I was a kid and all I was interested in was the sugar on top. I think this is the year to change that. And it’s blueberry season, here in Florida! How can I pass up the chance to get some of those sweet, fat, antioxidant-rich blueberries into the act?
Passover Blueberry Pancakes
- 4 large eggs (at room temperature), separated
- pinch of salt
- 1/4 cup sugar
- 1 Tbs vegetable oil or melted butter
- 2 Tbs orange juice or milk
- 1/2 cup matzo meal
- 1 cup blueberries (fresh or frozen)
- a little oil or butter for the pan
- 2 clean glass or metal bowls, one large and one medium sized
- electric mixer
- flexible spatula (or spoonula)
- griddle or large frying pan
Separate the eggs, putting the whites into the smaller of the two bowls, and the yolks into the larger bowl.
Add the pinch of salt to the egg whites, and with very clean beaters (or whisk attachment), beat the whites until stiff. You’ll know they’re ready when you tilt the bowl and the whites don’t move. Set aside.
Add the sugar to the egg yolks and beat them together on high speed, until the sugar is completely dissolved and the mixture becomes a very pale yellow color. When you think it’s done, beat it for another minute.
Add the oil (or butter) and orange juice (or milk) to the yolk mixture and beat on medium speed until well-blended.
Add the matzo meal, a 1/4 cup at a time, and beat on medium speed until well-blended.
Stir in the blueberries.
Using your flexible spatula/spoonula, fold a small amount of the stiffly beaten egg whites into the yolk-matzo meal-berry mixture to lighten up the texture of the batter a bit. Add the rest of the whites and fold in slowly, until well mixed, leaving just a couple of streaks of egg white visible.
If using the largest burner on your stove, heat the griddle over medium heat and add about a tablespoon of oil. Spread it around evenly.
Spoon or ladle the batter into the pan, about 1/2 cup at at time, and spread the batter evenly to about 1/2″ thickness. Repeat for as many as you can fit in the pan comfortably. Cook for about 4 minutes on each side, or until golden colored and firm in the center when poked gently with your finger.
This recipe makes 6 4″ pancakes. If you make the pancakes smaller, cook them for less time – start checking around the 3 minute mark.
We thought these pancakes were good enough – and moist enough – without any additional toppings. But if you and your family feel the need, a little butter, blueberry jam, or maple syrup on top would be tasty, too.
You can make these with melted butter and milk for a dairy version, or use vegetable oil and orange juice if you or someone you love is lactose intolerant. Just as delicious, either way. Also, feel free to get a little creative and change it up to your taste: Toss a handful or two of chopped pecans or walnuts into the batter. Instead of blueberries, try some chopped apple or quartered strawberries, or whatever happens to be in season where you live!
Oh! And what’s a bubbeleh? Well, in Yiddish, it literally translates as “little grandmother”. How that turned into a name for a pancake, is beyond me.
I hope you’ll try our new family tradition for Passover, and let me know what you think!