Chebab (Kuwaiti Pancakes)

Fluffy Chebab Pancake Recipe | Kuwaiti Comfort (No Soggy!)

Every Eid morning in my aunt’s kitchen, the air would fill with the sweet scent of rose water and frying batter. She’d whisk the dry bits together while the kids chased each other around the courtyard, and the moment the first pancake hit the hot skillet, we’d all gather close, eyes on the golden bubbles forming on top. Those Chebab weren’t just food—they were a tiny celebration, a way to start the day with something warm and shared.

What makes these pancakes special isn’t a fancy technique; it’s the little details that keep them light and crisp at the edges while staying soft inside. A splash of rose water adds a whisper of fragrance, and using both flour and fine semolina gives that perfect bite without turning them dense. If your last batch turned out thicker than you’d like, it’s usually because the batter sat too long or the pan wasn’t hot enough—just a quick stir before cooking and a medium‑high heat will fix that.

I’ve made these for family gatherings, for lazy Sunday brunches, and even for a quick snack after school. The best part? They cook in under five minutes, so you can serve them fresh while the kids are still giggling about the day’s adventures. Grab a plate, drizzle with date syrup or honey, and let the simple joy of a warm Chebab fill the room.

Instructions

1. In a large bowl whisk together flour, semolina, sugar, baking powder, and salt.
2. In another bowl beat the egg, then stir in milk, melted butter, and rose water if using.
3. Pour the wet mixture into the dry ingredients and gently fold until just combined—don’t overmix.
4. Heat a lightly oiled skillet over medium‑high heat. Drop about ¼ cup of batter for each pancake; cook until bubbles form on the surface, about 1‑2 minutes.
5. Flip carefully and cook the other side until golden brown, another minute. Serve warm with your favorite sweet topping.