Chebab (Emirati Pancakes)

1 hour
Chebab is the Emirati breakfast that never changes. Saffron and turmeric flavor a batter left to rest before it meets the skillet. Pour it in small rounds and flip when bubbles cover the top; they turn golden with a clear saffron aroma. There's enough for the whole house and then some. Roll them with Puck Cream Cheese Spread, or serve them plain. However you serve them is yours.

Ingredients

20 pieces

Pancake:

Topping:

Instructions

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  1. Soak saffron threads in a small amount of warm water.
  2. Mix flour, yeast, baking powder, milk powder, and turmeric.
  3. Add egg and soaked saffron water.
  4. Gradually add water while whisking until smooth.
  5. Cover and let rest for 30–45 minutes.
  6. Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
  7. Pour batter [FS28.1]into small circles.
  8. When bubbles cover the surface and top dries, flip and cook [FS29.1]until golden brown.
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