Burmuelos aka Bimuelos (Sarah (Varsano) Gerecht Recipe -1998)

During the eight days of Passover, my dad made Burmuelos and Shato when I was a kid. I especially liked the sweet chocolate shato, but the matzah and egg pancakes were yummy as well. While the Ashkenazi side of the family would sometimes eat matzah brie, I always preferred Burmuelos as a more refined pancake that would compliment a wide variety of toppings. Below is my dad’s sister Seli’s recipe for Burmuelos and Shato.
– Jon Varsano

• Ingredients

  • Pancakes
    • 1/2 lb box of Matzoh, approximately 4-5 sheets
    • 4 large eggs
    • Water
    • Cooking oil
  • Shato or Chateau
    • 3 eggs
    • Sugar, powdered is preferable
    • Cocoa powder, if desired

• Directions

  • Pancakes

1. 1. 1. Smash matzohs in large a mixing bowl and add water until submerged. Mix until batter is smooth, drain excess water.
      2. Beat eggs in separate bowl and combine with batter.
      3. Heat a small amount of oil in a large frying or griddle over medium heat. Take batter with a spoon and add to hot oil.
      4. Fry pancakes on both sides until golden brown and delicious.
      5. Remove from the frying pan and place on a baking sheet to keep warm in the oven or serve immediately.

• • Shato

1. 1. 1. Separate the egg whites and yolks.
      2. Beat egg whites (electric mixer is easiest) until white and firm.
      3. Fold in sugar and cocoa powder (if desired).
      4. Add egg yolk into the mixture and stir gently.
      5. Serve on top of burmuelos.

Bon Apetit.