Dubai Chocolate Style Pancakes

A decadent twist on the classic pancake stack, featuring kefir for a tangy, fluffy base, molten pistachio and hazelnut spread in the centre, and a golden cornflake crunch on the outside. Finished with salted toffee sauce and toasted pecans, this is comfort food with a luxe edge.

Serves: 4 (approx. 8 pancakes)

Prep time: 15 minutes 

Cooking time: 25 minutes

Method

1. Make the batter: Sift the flour and salt into a bowl. Create a well in the centre and crack in the eggs. Add a splash of kefir and begin whisking, gradually adding the rest until the batter is smooth and thick but pourable.

2. Prepare the crunch coating: Combine crushed cornflakes with melted butter and sugar (if using). Set aside in a shallow bowl or plate.

3. Cook the pancakes: Heat a non-stick frying pan over medium heat and add a little butter and oil. Pour in a ladleful of batter and immediately dollop a teaspoon of pistachio and a teaspoon of hazelnut spread into the centre. Cover with a little extra batter to seal.

4. Add the crunch: After the first side is cooked and golden (about 2–3 minutes), carefully flip the pancake. Immediately press some of the cornflake mixture into the cooked side while the underside finishes cooking (another 2–3 minutes). Flip again briefly to toast the cornflakes lightly. You can also sprinkle extra cornflakes onto the second side before flipping.

5. Repeat: Continue with the remaining batter and filling, adding fresh butter/oil to the pan as needed.

6. Serve and garnish:
Stack pancakes high and drizzle with warm, sea-salted toffee sauce. Scatter over toasted pecans and dust with icing sugar. Garnish with crushed pistachios or rose petals for a show-stopping finish.

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