Middle Eastern & North African · Breakfast · Snack
Chebab (Emirati Saffron and Cardamom Pancakes)
چباب
Soft, golden yeasted pancakes fragrant with saffron and cardamom, served warm with a drizzle of date syrup and a little creamy cheese. A lighter take on the classic Emirati breakfast, with part whole wheat flour and just a touch of oil in the pan.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 67% · Fat 19% · Protein 14%
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Ingredients
For 4 servings- 1 generous pinchSaffron threads
- 2 tbsp30 gHot water (for saffron)
- 1 cup125 gAll-purpose flour
- 1/2 cup60 gWhole wheat flour
- 1 tspInstant yeast
- 1 tbsp12 gSugar
- 1 tspGround cardamom
- 1/4 tspSalt
- 2 large100 gEggs
- 1 cup245 gLow-fat milk, lukewarm
- 1/2 cup120 gWarm water
- 1 tsp5 gCanola oil (for the pan)
- 4 tbsp80 gDate syrup
- 4 tbsp60 gLight cream cheese
Steps
- 1
Crumble the saffron into the 2 tbsp hot water and leave to steep for 10 minutes.
- 2
In a large bowl, whisk together both flours, the yeast, sugar, cardamom and salt.
- 3
In a jug, whisk the eggs with the lukewarm milk, the 1/2 cup warm water and the saffron water.
- 4
Pour the wet mixture into the dry ingredients and whisk until smooth, like a thick pouring batter.
- 5
Cover the bowl and leave in a warm spot for about 45 minutes, until bubbly and slightly risen.
- 6
Heat a non-stick pan over medium-low heat and wipe it with a little of the oil on a paper towel.
- 7
Pour about 1/4 cup batter into the pan and let it spread into a round about 12 cm wide.
- 8
Cook for 2 minutes, until the top is full of holes and set and the base is golden.
- 9
Flip and cook for 30–60 seconds more, until lightly browned and cooked through.
- 10
Repeat with the remaining batter, wiping the pan with oil only as needed, keeping cooked pancakes covered with a clean cloth.
- 11
Serve warm with a thin spread of light cream cheese and a drizzle of date syrup.
Swaps, storage and make-ahead
Swaps
- Use all all-purpose flour instead of the whole wheat flour for a softer, paler pancake that is easier to shop for.
- Swap the low-fat milk for unsweetened soy or oat milk and the light cream cheese for a dairy-free cream cheese to make it dairy-free.
- Replace the date syrup with honey or maple syrup if you can't find date syrup.
- Serve with a crumble of feta instead of cream cheese for a saltier, tangier topping.
Storage
Chebab are best eaten warm and fresh, but cooled leftovers can be refrigerated within 2 hours in an airtight container for up to 3 to 4 days. Reheat in a dry pan or microwave until steaming hot, and add the cream cheese and date syrup only when serving.
Make ahead
Steep the saffron and whisk the dry ingredients together a day ahead, keeping them covered separately. You can also cook the pancakes ahead, refrigerate them once cool, and reheat until steaming hot before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (211 g) | Per 100 g | |
|---|---|---|
| Calories | 344 kcal | 163 kcal |
| Protein | 12 g | 5.7 g |
| Carbohydrates | 57.6 g | 27.3 g |
| of which sugars | 20.9 g | 9.9 g |
| Fiber | 3.8 g | 1.8 g |
| Fat | 7.4 g | 3.5 g |
| of which saturated | 2.9 g | 1.4 g |
| Sodium | 259 mg | 123 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
