Ingredients
- SpinneysFOOD all-purpose flour 290g
- Sourdough starter 100g
- Ground cardamom 1⁄8 tsp
- Saffron 1/2 tsp
- SpinneysFOOD bottled drinking water 350ml
- SpinneysFOOD fine grain white sugar 50g
- SpinneysFOOD fine salt ½ tsp
- SpinneysFOOD eggs 2
- Milk 100ml
- Vanilla essence 1 tsp
- Baking powder 3 tsp
- Date molasses 5g
- Cream cheese 5g
Equipment
- Frying pan 1
Nutrition (Per serving)
- Calories 224
- Fat 2g
- Saturates 1g
- Protein 7g
- Carbs 46g
- Sugars 19g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chebab (Emirati saffron pancakes)
Arabic 20 Mins Prep · 15 Mins Cook
- Combine the flour, sourdough starter, cardamom, saffron, water, sugar and salt in a large bowl.
- Place in the fridge overnight.
- Remove the bowl from the fridge. Whisk in the eggs, milk, vanilla extract and baking powder.
- Place a flat pan over a medium heat. Pour 60ml of the batter onto the pan once hot. Cook until bubbles appear on the surface, approx. 2-3 minutes, then flip to cook on the other side. Brush with butter or ghee, if desired. Repeat the process until all the batter has been used.
- Serve the Chebab drizzled with date molasses and a dollop of cream cheese.