The Dubai chocolate bar went viral on TikTok last year and we got the same request twenty times a week: can you put that on a pancake? So we did.
The pistachio cream is made with shelled Sicilian pistachios — sweeter, slightly greener, and worth the price difference — blitzed with a touch of sugar, a splash of vegetable oil, and a pinch of salt until it's the texture of soft nut butter. We don't use the chemical-bright stuff you sometimes see in supermarkets. You can taste the difference.
The kataifi — shredded phyllo pastry — gets tossed in clarified butter and toasted in a low oven until it's deep gold and shatter-crisp. We mix half of it directly into the pistachio cream for crunch, and reserve the rest for the top.
The pancakes (same buttermilk batter as the dulce stack) get layered with pistachio cream between each, drizzled with a slow-poured dark chocolate ganache, and finished with the extra kataifi and a pinch of pistachio dust.
$20. Order it if you've had a long week and want to skip dessert tonight.
