40 min · 4

Emirati chebab pancakes

Soft, saffron-scented Emirati pancakes for a slow weekend breakfast, served with date syrup and chami cheese.

Ingredients

• 250 g plain flour
• 2 eggs
• 300 ml milk, warmed
• 40 g sugar
• 5 g instant yeast
• 1/2 tsp ground cardamom
• A pinch of saffron, soaked in 1 tbsp warm milk
• A pinch of salt
• 2 tbsp ghee, plus extra for the pan
• Date syrup and chami cheese, to serve

1. 1

   Whisk the flour, sugar, yeast, cardamom and salt in a bowl.

2. 2

   Add the eggs, warm milk and saffron, then whisk to a smooth, thick batter.

3. 3

   Stir in 2 tbsp melted ghee.

4. 4

   Cover and leave in a warm place for about 30 minutes, until bubbly.

5. 5

   Heat a non-stick pan over medium-low heat and brush it with a little ghee.

6. 6

   Pour in a small ladle of batter and cook until bubbles cover the top.

7. 7

   Flip and cook the other side for about 1 minute, until golden.

8. 8

   Serve warm with date syrup and a spoon of chami cheese.