Middle EasternEmirati Chabab (Saffron and Cardamom Yeast Pancakes)
Soft, thick yeast pancakes scented with saffron and cardamom, cooked in ghee and served warm with honey or cheese. An everyday Emirati breakfast and a favourite with tea.
Makes: About 8 pancakes
- Prep:
- 10 minutes
- Cook:
- 20 minutes
- Waiting:
- 40 minutes (The batter rises for 30 to 45 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Saffron
5 minutesSoak the saffron in 1 tablespoon of the warm milk for 5 minutes.
Success cueDeep orange milk.
- 02
Batter
5 minutesWhisk the flour, sugar, yeast, baking powder, salt and cardamom in a bowl. Add the egg, the rest of the milk, the saffron milk and the oil and whisk into a smooth, thick batter.
Success cueA smooth batter that falls in a thick ribbon.
- 03
Rising
40 minutesCover and leave in a warm place for 30 to 45 minutes until bubbly and risen.
Success cueBubbles across the top and a lighter batter.
- 04
Cooking
20 minutesMedium heatHeat a small non-stick pan on medium-low heat with a teaspoon of the ghee. Pour in 60 ml of batter and cook each pancake for 1 to 2 minutes per side until golden. Add a little ghee before each one.
Success cueGolden rounds with small holes on top.
Watch outToo much heat browns the outside before the middle cooks.
- 05
Serving
2 minutesStack the chabab and serve warm, drizzled with the honey.
Success cueA warm, soft stack.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Letting the batter rise gives chabab its soft, spongy middle; baking powder alone makes them flat.
- • Keep the cooked chabab under a clean cloth so they stay soft.
- • Do not spread the batter; chabab should be thicker than a crepe.
Common mistakes
- • Cooking before the batter has risen, so the chabab come out dense.
- • Using hot milk, which kills the yeast.
Substitutions
- • Instead of honey: date syrup, or a slice of cheese for a salty version
- • Instead of ghee: butter
Serving ideasServe warm with honey, date syrup or cheese, and a cup of karak.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 365
- Protein
- 7.7g
- Carbs
- 52.8g
- Fat
- 14.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Egg, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is chabab different from a pancake?
Chabab rises with yeast and carries saffron and cardamom, so it is softer, a little chewy and more fragrant than a baking powder pancake.
What do Emiratis eat chabab with?
Most often with date syrup or honey, or with a soft cheese spread, alongside karak or sweet tea.
Can I make the batter the night before?
Yes. Mix it with cold milk, cover and keep it in the fridge overnight, then leave it out for 30 minutes before cooking.
