dear sally,
my grandmother used to make a bubeleh at passover also. she was from poland and her version, as i remember it, was also a puffy pancake made in a large pan. i can remember her adding maneshewitz concord grape wine to the batter. first she made a "snay" from the egg whites with sugar(?). the yolks were beaten with the matzo meal, wine, grated lemon rind, sugar, and finely ground walnuts (although i don't remember whether this last item went into the batter or on top of the finished pancake.) i know it was cooked in butter (we were not kosher.) when it was done she'd squeeze lemon juice on top, and sprinkle with sugar, and if the nuts weren't in the pancake, than they would go on top. it was cut into diamond shapes and we'd eat it warm. it was delicious and i also haven't found a recipe. i've yet to try mine but i believe it would work.