Dairy and Nut Free Chebab (Emirati Pancakes)

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Semolina flour
• 1 cup Plant-based milk
• 1 Egg
• 1 tbsp Sugar
• 1/4 tsp Cardamom powder
• for frying Vegetable oil
• for serving Date syrup (dibs)

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

Instructions

1. 1In a large bowl, combine 1 cup of all-purpose flour, 1/4 cup of semolina flour, 1 tablespoon of sugar, and 1/4 teaspoon of cardamom powder. Stir these dry ingredients together until they are well mixed.
2. 2Add 1 egg and 1 cup of plant-based milk to the bowl with the dry ingredients. Whisk everything together vigorously until you have a smooth batter with no lumps.
3. 3Heat a lightly oiled griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
4. 4For each pancake, pour 1/4 cup of the batter onto the hot griddle. You should be able to fit 1-2 pancakes in the pan at a time, depending on its size.
5. 5Cook each pancake for 2 to 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 to 3 minutes on the second side, until it is golden brown and cooked through.
6. 6Repeat step 5 with the remaining batter, adding a little more vegetable oil to the pan between batches if needed.
7. 7Serve the warm Chebab pancakes immediately with date syrup for drizzling.

Substitutions

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