Chabab (Bahraini Date Pancakes)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Sugar — 1 tbsp
- Instant yeast — 1 tsp
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt — 1/2 tsp
- Warm milk — 300 ml (1 1/4 cups)
- Large egg — 1
- Vegetable oil, plus more for frying — 1 tbsp
- Date syrup (dibs), for serving — 120 ml (1/2 cup)
Method
- In a large bowl, whisk together the flour, sugar, yeast, cardamom and salt.
- Add the saffron water, warm milk, egg and oil, whisking until a smooth, thick batter forms.
- Cover the bowl and leave in a warm place for 30-40 minutes, until the batter is bubbly and slightly risen.
- Heat a non-stick pan over medium-low heat and brush lightly with oil.
- Ladle small rounds of batter, about 7 cm (3 in) wide, into the pan and cook for 2 minutes until bubbles form on top.
- Flip and cook the other side for 1-2 minutes until golden.
- Stack the warm pancakes on a plate and drizzle generously with date syrup before serving.
Introduction: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast.
Cultural Background: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast. They resemble mini pikelets and are a beloved teatime and morning treat across Bahrain and the wider Gulf, often served alongside Arabic coffee.
Tips: – Let the batter rest fully so the pancakes turn out light and airy rather than dense. – Keep the heat gentle; Chabab burn quickly if the pan is too hot.
Variations: – Some households add a spoonful of honey instead of date syrup. – A few saffron strands scattered on top make a more festive presentation.
Vegetarian/Vegan: Already vegetarian; substitute a flax egg and plant milk for a vegan version.
Storage: Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.
Reheating: Warm in a dry pan over low heat for 1 minute per side, or microwave for 15-20 seconds.
Nutrition: Per serving (approx.): 260 kcal, 6 g protein, 48 g carbohydrates, 5 g fat, 1 g fibre.
FAQs:
Q: Why didn’t my batter rise?
A: Check that your yeast is fresh and your milk was warm, not hot, as high heat can kill the yeast.
Q: Can I make the batter without yeast?
A: Yes, substitute 1 tsp baking powder for a quicker, slightly denser pancake.
- All-purpose flour — 250 g (2 cups)
- Sugar — 1 tbsp
- Instant yeast — 1 tsp
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt — 1/2 tsp
- Warm milk — 300 ml (1 1/4 cups)
- Large egg — 1
- Vegetable oil, plus more for frying — 1 tbsp
- Date syrup (dibs), for serving — 120 ml (1/2 cup)
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