As a young girl I always thought that “bubela” was a term of endearment. I am not sure how old I was when I found out that it was also a pancake. This is a recipe that my Mom made every Passover. Our friends, the Androns, lived across the alley from my parents and when their kids would run over to visit, my Mom would serve them bubelach. We always ate it with sugar on top and a cup of hot tea but it is equally good with jam or a fresh fruit topping.
4 eggs, separated
5 Tbsp. matzoh meal
3-4 Tbsp. oil
Beat egg whites till stiff. Gently fold in yolks, matzoh meal and salt. Heat oil in large, deep, frying pan till hot. Gently pour mixture into pan and lower heat. When bottom of pancake is golden, slide carefully on to a plate, and invert back into pan. Cook for about five more minutes. Insert a toothpick to make sure center is dry. Cut and serve hot. Serves 2-3