Authentic Emarati Chebab Pancake Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is a cost-effective substitute.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories while powdered milk can be more economical.

Add the water, sugar, yeast, cardamom, and saffron in a bowl, and mix until well combined and the yeast has dissolved.

Add the eggs and mix well.

Add the flour and keep whisking until you see no lumps.

Cover the batter and let it rest for an hour or until you see many bubbles on the surface of the batter.

Place a nonstick pan over high heat; when hot, pour a ladle or ⅓ cup of the batter into the center of the pan. The batter should spread evenly.

When the surface of the batter has no wet spots and is full of holes, brush it with butter. Flip the chebab and cook on the other side until light red.

Flip the chebab again for a few seconds. Remove the chebab from the pan and place it on a plate. Make sure to keep the chebab covered so it won’t get dry.

Cooking Techniques

Equipment Needed

Allergens