🥞 Chebab (Emirati saffron pancakes)
Chebab are soft, spongy Emirati pancakes made from a yeasted batter of flour, egg and milk, flavoured with saffron and cardamom. They are cooked on a griddle until golden underneath and full of small holes on top. Chebab are a breakfast favourite, served warm with date syrup.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g plain flour
- 1 egg
- 300 ml warm milk
- 1 tsp dried yeast
- 2 tbsp sugar
- 1/2 tsp ground cardamom
- A pinch of saffron soaked in 2 tbsp warm water
- A pinch of salt, a little oil for the pan
- Date syrup to serve
Method
- Whisk the flour, sugar, yeast, cardamom and salt with the egg, milk and saffron water into a smooth, thick batter.
- Cover and leave in a warm place for 1 hour until bubbly.
- Heat a lightly oiled non-stick pan over medium heat.
- Pour in a ladle of batter and cook for 2–3 minutes until the top is set and full of holes; turn briefly if you like.
- Serve warm with a drizzle of date syrup.
How to make it lighter
- Cook in a non-stick pan with only a wipe of oil.
- Use date syrup sparingly — about 1 tbsp per serving.
- Make smaller pancakes and pair two with fresh fruit.
History
Chebab are a traditional breakfast across the UAE and neighbouring Gulf countries, often made for family weekend breakfasts and during Ramadan. They are now also served in Emirati cafés and hotel breakfasts.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →