Chebab (Emirati Pancakes)

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Milk
• 1 large Egg
• 1 tbsp Sugar
• 1/2 tsp Cardamom Powder
• 1/4 tsp Saffron Threads
• 1 tbsp Vegetable Oil
• 1/4 cup Date Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 1 cup Milk, 1 large Egg, 1 tbsp Sugar, 1/2 tsp Cardamom Powder, and 1/4 tsp Saffron Threads. Blend for 30 seconds, or until the mixture is completely smooth.
2. 2Place a 25.4 cm non-stick skillet over medium heat. Add the 1 tbsp Vegetable Oil to the skillet and let it heat up for 1 minute.
3. 3Pour 1/4 cup of the batter onto the hot skillet for each pancake. Swirl the skillet gently to spread the batter into a thin, even circle.
4. 4Cook the pancake for 2 to 3 minutes on the first side, until the edges look dry and slightly golden brown. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until golden brown.
5. 5Repeat step 4 with the remaining batter, adding a little more oil to the skillet if needed between pancakes. You should have about 4 pancakes.
6. 6Serve the Chebab warm, drizzled with the 1/4 cup Date Syrup.

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