Chebab (Emirati Pancakes)

Instructions

1. 1In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 cup of milk, 1 large egg, 1 tablespoon of sugar, 1/2 teaspoon of cardamom powder, and 1/4 teaspoon of saffron threads until you have a smooth batter with no lumps.
2. 2Place a 25.4 cm non-stick skillet or griddle over medium heat. Let it heat up for about 2 minutes. You'll know it's ready when a drop of water sizzles and evaporates quickly.
3. 3Pour 1/4 cup of the batter onto the hot skillet for each pancake. You should be able to fit 1-2 pancakes at a time, depending on their size. Cook for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface.
4. 4Carefully flip the pancakes using a spatula. Cook for another 2 to 3 minutes on the second side, until both sides are golden brown and the pancake is cooked through.
5. 5Repeat steps 3 and 4 with the remaining batter, adding a tiny bit more of the 2 tablespoons of melted butter to the pan between batches if the pancakes start to stick. You should get about 4-6 pancakes.
6. 6Serve the chebab immediately. Drizzle with the 1/2 cup of date syrup and add dollops of the about 113 g cream cheese on top or on the side.

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