Chebab Breakfast Pancakes

Emirati chebab breakfast pancakes scented with saffron and cardamom, cooked until golden and served with date syrup or honey.

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Chebab are soft, lightly sweet Emirati pancakes with the warm aroma of saffron and cardamom. They are best cooked over moderate heat so bubbles form before the second side is browned.

Ingredients

• 300 g plain flour
• 1 tsp instant yeast
• 1.5 tsp baking powder
• 40 g caster sugar
• 0.5 tsp fine salt
• 0.75 tsp ground cardamom
• 0.25 tsp saffron threads (soaked in 2 tablespoons warm water)
• 2 eggs
• 250 ml whole milk (lukewarm)
• 220 ml warm water (approximately)
• 1 tsp vanilla extract (optional)
• 2 tbsp ghee or butter (for cooking)
• date syrup or honey (to serve)
• cream cheese or fresh cheese (optional for serving)

Step-by-step method

1. In a large bowl, whisk together the flour, yeast, baking powder, sugar, salt and cardamom.
2. In another jug, whisk the eggs, lukewarm milk, saffron water and vanilla if using. Pour this into the dry ingredients and whisk until mostly smooth.
3. Gradually add enough warm water to make a thick but pourable batter, similar to ordinary pancake batter. Cover and rest for 30–40 minutes until slightly bubbly.
4. Heat a flat non-stick pan or griddle over medium heat. Brush very lightly with ghee or butter; too much fat can make the pancakes fry rather than cook evenly.
5. Pour about 60 ml batter for each pancake. Leave it undisturbed for 2–3 minutes until bubbles appear across the surface and the edges look set.
6. Turn carefully and cook the second side for 1–2 minutes until golden. Adjust the heat if the pancakes brown before the centres cook through.
7. Transfer cooked chebab to a plate and cover loosely with a clean towel while you cook the remaining batter, brushing the pan with a little more ghee only when necessary.
8. Serve warm with date syrup or honey and, if you like, a spoonful of cream cheese or fresh cheese for a sweet-salty contrast.