Description
Fluffy chocolate pancakes stacked with a creamy pistachio-tahini filling, topped with rich ganache and crunchy pistachios the ultimate Dubai chocolate breakfast-meets-dessert.
Ingredients
Topping:
100 g Dark Chocolate
150 ml Double Cream
Dubai Chocolate Filling:
20 g Unsalted butter
100 g Kataifi (Angel Hair)
100 g Pistachio Cream
2 tsp Tahini Paste
Pancakes:
2 Medium Eggs
30 g Caster Sugar
1 tsp Madagascan Vanilla Extract
200 ml Milk
200 g Plain Flour
25 g Fine Dark Cocoa Powder
1.5 tsp Baking Powder
Instructions
1. Melt 25g of dark chocolate and set aside. Add the rest of the chocolate and cream to a bowl, microwave in 30-second bursts until melted into a ganache.
2. Toast chopped kataifi in butter until golden. Mix with pistachio cream and tahini to create your creamy filling. Let it cool and thicken.
3. Beat eggs, sugar, and vanilla until frothy. Add melted chocolate and milk. Stir in flour, cocoa, and baking powder.
4. Heat oil in a non-stick pan. Add 1 tablespoon of batter per pancake. Cook on both sides until browned. Repeat for 15 pancakes.
5. Stack 3 pancakes with the filling in between. Pour ganache over the stack. Add melted pistachio cream and sprinkle with chopped pistachios.
6. Serve immediately for best texture and flavor.
Notes
Use high-quality dark chocolate for the topping it makes all the difference.
The pistachio filling thickens as it cools, so don’t rush it.
Stack just before serving to maintain structure and temperature.
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 22g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
Keywords: Dubai chocolate pancakes recipe, pistachio breakfast dessert, rich breakfast ideas for families, elegant chocolate dessert, high-end dessert ideas