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


  1. 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.