Title: Bimuelos De Massa
Categories: Jewish
Yield: 15 2"pancakes

4	lg	Eggs
1	c	Water
1/2	ts	Salt
1	c	Regular or whole wheat
		.matzoh meal
		Oil for frying

In a medium sized bowl, use a fork to mix the eggs, water and salt together. Stir in the matzoh meal. Let the mixture stand for about 10 minutes to thicken slightly.

In a large skillet, over medium high heat, heat the oil that is about 1/8 inch deep. Spoon generous tablespoons of the batter into the oil. Fry the pancakes until they are golden brown on both sides.

AUTHOR'S NOTE: These Sephardic pancakes are virtually identical to the more familiar Ashkenazic matzo meal latkes. Some Sephardim include them as part of the Seder meal. Other prefer to serve them for breakfast, accompanied by sugar, yogurt, and possibly, arrope -- a thick syrup made from raisins, that is also used as haroset in some households.

Sometime Pesach bimuelos are made from matzoh farfel or crumbled matzos, which are soaked in water to soften them.

VARIATIONS:

1. For fluffy bimuelos, separate the eggs. In a medium size bowl, combine the egg yolks, water and salt. Stir in the meal. In another bowl, use an electric mixer to beat the egg whites until they are stiff but not dry. Mix the beaten egg whites with the matzoh meal mixture. Use about 3 tablespoons for each pancake. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120

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