Buckwheat Jebabs

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

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.