Chebab with Saffron and Cardamom (Gluten-Free)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 0.5 cup Tapioca Starch
• 1 cup Milk
• 1 large Egg
• 2 tbsp Sugar
• 2 tbsp Melted Butter
• 0.5 tsp Cardamom Powder
• 0.25 tsp Saffron Threads
• 4 tbsp Date Syrup or Honey

Instructions

1. 1In a blender, combine the 1 cup Gluten-Free All-Purpose Flour, 0.5 cup Tapioca Starch, 1 cup Milk, 1 large Egg, 2 tbsp Sugar, 2 tbsp Melted Butter, 0.5 tsp Cardamom Powder, and 0.25 tsp Saffron Threads.
2. 2Blend these ingredients on medium speed for 30 seconds, or until the batter is completely smooth and no lumps remain.
3. 3Heat a lightly oiled non-stick griddle or frying pan over medium heat. The griddle is ready when a drop of water sizzles and evaporates immediately. This should take about 3-5 minutes.
4. 4Pour 1/4 cup of the batter onto the hot griddle to form each pancake. You should be able to fit 1-2 pancakes at a time, depending on the size of your pan.
5. 5Cook each pancake for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
6. 6Repeat this process with the remaining batter, adding a tiny bit more oil to the pan between batches if needed.
7. 7Serve the Chebab warm, drizzled with the 4 tbsp Date Syrup or Honey.

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