Chebab are the pancakes of the Emirates: a yeasted batter perfumed with cardamom and colored gold with saffron, cooked on a hot plate until the surface is covered in tiny holes. They are traditionally eaten at breakfast with date syrup and cheese, and at heritage festivals and food stalls they are cooked to order and handed over folded in paper, hot enough to make you wait and fragrant enough to make you not.

The batter takes five minutes to mix and an hour to rise, then the pancakes cook in about two minutes each. A stack of them on the morning of the Abu Dhabi Grand Prix is a gentle way to start a long day.

The batter

Ingredients

• 1 pinch saffron threads
• 1 cup (240 ml) warm milk
• 1/2 cup (120 ml) warm water
• 2 cups (250 g) all purpose flour
• 3 tablespoons (40 g) sugar
• 1 1/2 teaspoons (5 g) instant yeast
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fine salt
• 1 large egg

Method

1. Crumble the saffron into the warm milk and leave for 5 minutes.
2. Whisk the flour, sugar, yeast, cardamom and salt in the bowl. Add the saffron milk, water and egg and whisk until completely smooth.
3. Cover and leave in a warm place for 1 hour.

Cooking

Ingredients

• 1 tablespoon (14 g) ghee or butter

Method

1. Heat the skillet over medium low heat and brush it very lightly with ghee.
2. Stir the batter gently. Pour about 1/4 cup (60 ml) into the pan and tilt the pan, or nudge it with the back of the ladle, into a round about 6 inches (15 cm) across.
3. Cook for 1 1/2 to 2 minutes without moving it.
4. Flip and cook for 20 to 30 seconds on the second side, then stack in a folded towel. Brush the pan with a little ghee every two or three pancakes.

To serve

Ingredients

• 1/2 cup (120 g) cream cheese
• 1/3 cup (105 g) date syrup

Method

1. Spread each warm pancake with a little cream cheese on the paler side, fold it in half or into quarters and drizzle with date syrup.

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