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Buckwheat Jebabs
Credit:
Bobbi Lin
Recipe Summary
Yield: Makes 32
Ingredients
Ingredient Checklist
1/2 cup unbleached all-purpose flour
1/2 cup buckwheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
Pinch of saffron threads
Pinch of kosher salt
2 large eggs
3 tablespoons safflower oil
1/2 cup whole milk
Labneh and date syrup, for serving
Gallery
Buckwheat Jebabs
Credit:
Bobbi Lin
Recipe Summary
Yield: Makes 32
Gallery
Buckwheat Jebabs
Credit:
Bobbi Lin
Buckwheat Jebabs
Credit:
Bobbi Lin
Buckwheat Jebabs
Recipe Summary
Yield: Makes 32
Recipe Summary
Yield: Makes 32
Yield: Makes 32
Makes 32
Ingredients
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1/2 cup buckwheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- Pinch of saffron threads
- Pinch of kosher salt
- 2 large eggs
- 3 tablespoons safflower oil
- 1/2 cup whole milk
- Labneh and date syrup, for serving
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buckwheat Jebabs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buckwheat Jebabs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
