Kosher pancake recipe made with matzo celebrates freedom at Passover or anytime : NPR

Kosher pancake recipe made with matzo celebrates freedom at Passover or anytime : NPR

Left: A family members picture of Alan Mishell’s grandparents, Florence and Sam Mishell. Correct: Alan and his son, Sander Scharff, keeping bubaleh they well prepared together.

Alan Mishell/Collage by NPR

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Alan Mishell/Collage by NPR

Still left: A family image of Alan Mishell’s grandparents, Florence and Sam Mishell. Appropriate: Alan and his son, Sander Scharff, holding bubaleh they well prepared together.

Alan Mishell/Collage by NPR

All Matters We’re Cooking is a series showcasing family members recipes from you, our viewers and listeners, and the special stories at the rear of them. We will go on to share extra of your kitchen area gems all over the holidays.

Pancakes, like a lot of other bread solutions, have to have a soaring agent, but what if you can’t increase one? Insert bubaleh, the sweet and savory kosher pancakes built with eggs that Alan Mishell and his family have loved for decades for the duration of Passover.

Instead of flour, Mishell’s recipe for bubaleh makes use of matzo food and whipped egg whites to give this pancake its increase.

“The matzo is a reminder of the affliction of slavery and the sugar, the sweetness of freedom,” Mishell stated. “And we consume them jointly so that one is not remembered with no the other.”

Mishell realized how to make the pancakes from his grandmother, Florence Mishell, who lived in New York immediately after coming to the U.S. from Kinsk, Poland.

“That town, when she was living there, was over 60{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} Jewish, and it was type of a heart for discovering,” Mishell explained. “And my grandmother … was ready to depart there prior to World War II. Her mother, my great-grandmother, was capable to scrape enough income alongside one another to get herself and her little ones to the United States prior to the Nazi invasion, which was super fortunate for us.”

Right after the Nazi invasion of the city, Mishell mentioned the proportion of Jews dropped to zero as they were being all killed or sent to the Treblinka dying camp.

“While this is a food stuff that celebrates our freedom from slavery, it also arrives as a result of as a food from an additional escape,” Mishell explained.

Mishell splits his time amongst Boulder, Colo., and Chesterfield, Mo., and is the 3rd technology of his relatives in the U.S. to make the recipe. He recently handed it on to his 14-calendar year-previous son, Sander Scharff, who enjoys cooking. Mishell hopes he will keep on to make it.

“I feel it’s meaningful that we share it, specially now that there is an alarming rise in antisemitism at the second,” Mishell explained. “It is scary, and it really is important to share our traditions and go on information and consider about the thread from countless numbers of a long time back until eventually today.”

However this is typically a foodstuff that Mishell and his family take in through Passover, it can be created any time of the yr, he said. Once you’ve got got your bubaleh, cut it into slices like a pizza and prime with some cinnamon or maple syrup.

As for what bubaleh suggests, Mishell claimed that in Yiddish it has a couple of meanings.

“One particular is just bubbles, suitable? That is what you happen to be creating. You’re whipping the eggs into this bubbly froth,” he explained. “But it also is like a term of endearment … type of like, “sweetie,” that a grandparent may perhaps say to a grandchild.”


Recipe submitted by Alan Mishell
Boulder, Colo., and Chesterfield, Mo.


  • 4 eggs (at times up to 6)
  • 1/4 cup matzo meal
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • butter
  • cinnamon
  • jam or syrup, as favored


Individual the eggs.

Whip egg whites to stiff peaks (preferably in a stainless or copper bowl).

In a 2nd bowl, mix egg yolks, matzo meal, sugar and salt.

Warmth a skillet over medium heat and grease with butter.

Carefully fold the egg yolk mixture into the egg whites till lightly incorporated.

Pour batter into skillet and fry, covered, flipping the moment.

Plate and then sprinkle cinnamon on best.

Slice into wedges and serve with jam and syrup — and fruit!