Thick, spongy pancakes flavored with saffron, cardamom, and turmeric, drizzled with date syrup or cream cheese. A cherished Emirati breakfast treat.
Ingredients
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2 cups all-purpose flour
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1 packet instant yeast
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2 tbsp sugar
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1 egg
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1 cup warm milk
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Pinch of saffron in 1 tbsp warm water
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1/2 tsp ground cardamom
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1/4 tsp turmeric
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1 tbsp melted butter
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Pinch of salt
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Date syrup for serving
Instructions
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1
Mix flour, yeast, sugar, cardamom, turmeric, and salt. Add egg, warm milk, saffron water, and melted butter.
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2
Whisk to a smooth thick batter. Cover and let rest 20 minutes until bubbly.
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3
Heat a non-stick skillet over medium heat. Pour small rounds of batter.
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4
Cook until bubbles form on the surface and edges set, about 2 minutes. Flip and cook 1 minute more.
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5
Stack on a plate and drizzle generously with date syrup. Serve warm with cream cheese.
Did You Know?
Emirati mothers judge chebab by the number of holes on the surface — more holes mean a lighter, more perfect pancake.