Mini Chebab Pancake Cereal with Date-Cardamom Milk
Coin-sized cardamom chebab piped and griddled, then eaten with a spoon in chilled date-syrup milk: a social-media favourite brunch bowl.
Method
Mix the flour, sugar, yeast, most of the cardamom and the salt in a bowl, add the lukewarm milk and egg and whisk for 2 minutes until smooth. It should be thick, like yogurt, so it can be piped.
Add in this stepPlain flour 100 gSugar 15 gInstant dried yeast ½ tspGround cardamom 0.4 tspSalt 1 pinchLukewarm milk (for the batter) 130 mlEgg (from 2 servings) 1
Cover and leave in a warm place for , until bubbly and risen.
Stir the date syrup and remaining cardamom into the cold milk and keep it in the fridge.
Add in this stepCold milk (for pouring) 300 mlDate syrup 2 tbspGround cardamom ⅛ tsp
Spoon the batter into a zip-top bag and snip off a 5 mm corner. Heat a non-stick pan on medium-low heat, wipe it thinly with ghee on kitchen paper, then pipe 2 cm dots about 1 cm apart. When small holes appear on top, flip them with chopsticks or a small spatula and cook briefly; each panful takes about . Cook the batter in 3 batches.
Add in this stepGhee or butter 2 tsp
medium-low heatTip the mini pancakes into bowls, pour over the date-cardamom milk, sprinkle with chopped pistachios and eat straight away. Pour the milk just before eating so they don't go soggy.
Add in this stepUnsalted pistachios 10 g
Cook's tip
No bag? Drop the batter from a ½ tsp measuring spoon instead. Cooled mini pancakes keep for a day in an airtight box and crisp up again in a dry pan. Banana or strawberries make a nice addition.
Cooking it at camp
Cook the mini pancakes at home and pack them in an airtight box; mix the date milk in a bottle and keep it in the cooler. Breakfast at camp is then just pour and eat. If cooking on site, use a large non-stick pan over a low burner flame.