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A popular breakfast staple in the United Arab Emirates and Saudia Arabia, jebabs are heavenly little pancakes spiced with cardamom and saffron. Martha's addition of buckwheat flour gives them an earthy flavor that pairs perfectly with a dollop of labneh and a drizzle of date syrup.

Martha Stewart's Cooking School, Episode 501

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Credit: Bobbi Lin

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Yield:
Makes 32
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Ingredients

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Directions

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  • Whisk together flours, sugar, baking powder, cardamom, saffron, and salt in a medium bowl; set aside.

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  • Add eggs, oil, milk, and 1/2 cup water to the jar of a blender and blend to combine. Add flour mixture and blend until smooth.

  • Heat a nonstick silver-dollar pancake pan over medium. Add about 1 tablespoon batter to each of the molds, spreading with the back of a spoon to cover. Cook until bubbles form over the entire surface of pancakes. Flip and cook until golden, 1 to 2 minutes more.

  • Serve jebabs warm with labneh and date syrup.

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