Emirati Chebab Cardamom Pancakes with Labneh

Ingredients

• 3/4 cup flour
• 2 large eggs
• 3/4 cup milk
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp ground turmeric
• 1 pinch saffron threads
• 1/2 cup labneh
• 1 tbsp unsalted butter, for the pan
• 2 tbsp date syrup or honey, for serving
• 1/4 cup fresh herbs, chopped
• 1/4 tsp fine salt

Steps

1. Crumble the saffron into 2 tablespoons of warm milk and leave it to steep for 10 minutes, until the milk turns deep yellow. This draws out the colour and perfume that dry saffron will not give up in batter.
2. Whisk the flour, sugar, baking powder, cardamom, turmeric, and salt together in a bowl.
3. Beat the eggs with the remaining milk and the saffron milk, then pour the wet into the dry and whisk just until smooth. A few small lumps are fine; overmixing makes the pancakes tough.
4. Rest the batter for 10 minutes so the flour hydrates and the baking powder starts to work. It should pour like heavy cream; loosen it with a splash more milk if it is thicker.
5. Heat a nonstick skillet over medium-low heat and rub it with a little butter. Chebab burn easily because of the sugar, so keep the heat gentle.
6. Pour in about 3 tablespoons of batter per pancake and swirl the pan to spread it thin. Cook for 2 to 3 minutes, until the surface is covered in small burst bubbles and the underside is golden and lacy.
7. Flip and cook for 1 minute more, then stack the finished pancakes under a clean towel to stay soft while you cook the rest.
8. Serve warm, spread with labneh and drizzled with date syrup, with the fresh herbs scattered over.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.