This crispy Emirati pancake topped with date syrup or honey is a staple for breakfast or afternoon tea.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 8 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
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. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Combine the flour, sourdough starter, cardamom, saffron, water, sugar and salt in a large bowl.
2
Place in the fridge overnight.
3
Remove the bowl from the fridge. Whisk in the eggs, milk, vanilla extract and baking powder.
4
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.
5
Serve the Chebab drizzled with date molasses and a dollop of cream cheese.
