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Chebab Emirati pancake served
Golden Emirati Chebab pancakes drizzled with date syrup

Chebab

Author: Flavelo
Recipes Cakes and Desserts
The United Arab Emirates' answer to the American pancake, but much more exciting. The batter is made with yeast, which creates plenty of tiny bubbles during cooking, giving it a texture like a fine sponge. The trio of saffron, cardamom, and rose water gives that distinctive, fragrant aroma that immediately evokes the atmosphere of Dubai souks. Most popular for breakfast, served with creamy cheese or sweet date syrup.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Mixing bowl
  • Non-stick frying pan
  • Ladle
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the dry ingredients: flour, milk powder, sugar, salt, yeast, baking powder, and cardamom in a bowl.

Tip: The combination of milk powder and baking powder with yeast results in extra softness that is harder to achieve with plain milk.
2 ✓

Add the egg, tepid water, and rose water. Whisk until lump-free, until you get a thick but runny pancake batter.

Tip: If lumps remain, strain through a sieve. Smooth batter is essential for even rising.
3 ✓

Cover the bowl and rest in a warm place for 30-40 minutes. The batter volume will increase, and the top will be full of tiny bubbles.

Tip: Bubbles indicate yeast fungi produced carbon dioxide, which will 'inflate' the pancake during cooking. [Fermentation].
4 ✓

Heat a non-stick frying pan over medium heat and grease thinly with oil or butter.

Tip: Do not let pan get too hot, otherwise bottom burns before centre cooks.
5 ✓

Ladle a portion of batter into pan. Cook one side until top becomes completely matte and many small holes appear on it (approx. 2-3 minutes).

Tip: This is sign of 'sponginess'. Only flip when top is no longer runny!
6 ✓

Flip and cook other side until golden brown (approx. 1 minute).

Tip: Second side always cooks faster, be alert!
7 ✓

Serve warm, drizzled generously with date syrup or honey.

Tip: Traditionally also served with cream cheese (e.g. labneh), which balances sweetness.

Recipe FAQ

Why didn't the top get bubbly?
The yeast didn't work enough. The water might have been too hot (killing the fungi), or you didn't let the batter rest enough.
Batter became too thick after resting.
Yeast batters tend to thicken. Feel free to add a little more tepid water before frying to regain pancake batter consistency.

Ingredients

  • 250 g Plain flour
  • 20 g Milk powder (full fat)
  • 30 g Granulated sugar
  • 2 g Salt
  • 5 g Dried yeast
  • 5 g Baking powder
  • 1 pc Egg (Medium)
  • 250 ml Tepid water
  • 1 tbsp Rose water
  • 1 pinch Ground cardamom (optional but recommended)
  • 20 ml Melted butter or oil (for frying)
  • 100 ml Date syrup or honey (for serving)