Chebab (Nut-Free Emirati Pancakes)

Ingredients

• 1 cup All-purpose flour
• 1 cup Milk
• 1 large Egg
• 2 tbsp Sugar
• 0.5 tsp Cardamom powder
• 0.25 tsp Saffron threads
• 2 tbsp Vegetable oil (for frying)
• 2 tbsp Date syrup (for serving)

Instructions

1. 1In a large bowl, add the 1 cup of all-purpose flour, 1 cup of milk, 1 large egg, 2 tablespoons of sugar, 0.5 teaspoon of cardamom powder, and 0.25 teaspoon of saffron threads. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick frying pan or griddle over medium heat. Allow it to heat up for about 2 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
3. 3Once the pan is hot, carefully pour 1/4 cup of the batter onto the hot surface for each pancake. You should be able to fit 1-2 pancakes in the pan at a time, depending on their size.
4. 4Cook the first side of each pancake for 2 to 3 minutes. You will see small bubbles forming on the surface and the edges will start to look set. The underside should be a golden brown color.
5. 5Using a spatula, carefully flip each pancake over. Cook the second side for another 2 to 3 minutes, until it is also golden brown and the pancake feels firm to the touch.
6. 6Remove the cooked pancakes from the pan and place them on a plate. Repeat steps 3 through 5 with the remaining batter, adding a tiny bit more of the 2 tablespoons of vegetable oil to the pan if the pancakes start to stick.
7. 7Serve the warm pancakes immediately with the 2 tablespoons of date syrup drizzled over the top.

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