Local khameer flatbread meets fluffy pancakes in this fusion recipe

Ever thought about saffron, dates and other Emirati flavours all rolled into one unique and memorable pancake?

In celebration of the UAE National Day, Eggspectation’s Chef Rohan Ariyasena has lent a fun spin to local khameer bread by blending it with the brand’s signature pancakes, creating in the process, limited edition Khameer Pancakes.

Emirati khameer bread, extremely popular across the UAE, is typically made from yeast, flour and powdered milk and then baked to golden-brown perfection.

It is sprinkled with sesame seeds and sampled with a side of cheese or honey.

Keeping the original ingredients intact, Chef Rohan has carefully put together a special recipe that brings out the soft and sweet taste of khameer and the fluffy texture of Eggspectation’s pancakes.

And the best part is, the recipe to this pièce de résistance is a secret no longer.

So put your chef hat on, and dive into the deliciousness of these supple pancakes, made even sweeter by their Emirati essence.

KHAMEER PANCAKES

Prep time: 8 minutes

Rest time: 30 minutes in the refrigerator

Cook time: 3 minutes

Serves: 8

INGREDIENTS

785g refined flour

750ml full fat milk or butter milk

3 tablespoons baking powder

12 large eggs

300g softened butter

350g caster sugar

2g ground saffron

¼ teaspoon salt

4 teaspoons sesame seeds

8 teaspoons butter (one teaspoon per pancake for cooking)

16 tablespoons date syrup      

METHOD     

1. Whisk the eggs in a pastry bowl using a wire whisk with caster sugar for two minutes.

2. Stir ground saffron into milk until completely dissolved; then add into creamy eggs and sugar mix. Continue to whisk for one minute.

3. Combine refined flour and baking powder in a separate bowl and mix well. Then add into the liquid mix. Continue to whisk till tiny lumps appear.

4. Then add softened butter, whisk for a minute and leave it in the refrigerator for 30 minutes.

5. In a medium heated ceramic coated non-stick pan, place one teaspoon butter and sesame seeds; then place 50ml pancake batter over sesame seeds using a small, round ladle and sprinkle sesame seeds over. Leave it to cook for one minute or until bubbles appear. Then flip the pancake and cook for one minute.

6. When the pancake is cooked, remove and place in a plate drizzled with date syrup and serve.

Tips

1. To make a wobbly and fluffy pancake, reduce the number of eggs to six large eggs and whisk 12 egg whites separately and combine with a spatula.

2. If you like to have fried cakes, fry each 50ml pancake batter ball in a deep fryer under 170°C temperature.