This incredible guest recipe is from Laura at Sisu pancakes. Sisu in Finnish means strength, perseverance in a task that for some may seem crazy to undertake. Awarded "the most innovative bespoke pancake company", Sisu is a brand that empowers and encourages you to think outside the box while being creative and having fun. Their bestselling pancake store is based in Cheltenham and often has queues stretching outside, so I'm thrilled to be able to bring you a recipe of Laura's that you can make from your own kitchen. Find Sisu online, on Facebook and Instagram. Laura's incredible pancake book is available here.
Time to make: 1 hour + chill time
Servings : 8 - 10 pancake slices
Pancakes (vanilla or chocolate) : makes 10 - 15 pancakes
250g plain flour
1/4 tsp salt
1 tsp vegetable oil
1 tsp vanilla essence
60g caster sugar
450ml whole milk (500ml for chocolate pancakes)
15g cocoa powder (for chocolate pancakes)
300ml double cream
150g nutella spread
1 tbsp of vanilla essence or extract
2 tbsp of caster sugar
3 tbsp cocoa powder
10" cake board or large plate
8" frying pan
Stand mixer or electric whisk
For the pancakes, put the eggs, vegetable oil, vanilla and caster sugar (and cocoa powder if making chocolate) in a mixing bowl and stir lightly to combine. Add in the salt and flour (no need to sieve) and half of the milk. Continue to mix until the batter is thick and smooth, with minimal lumps. Add in the remaining milk and continue to whisk the batter, then transfer it into a measuring jug.
Using fry spray or cooking oil, lightly grease your pan ready for the pancake mix and set the heat on high. Once the oiled pan is hot, turn your pan right down to a low - medium heat. After a minute or two pour a generous portion of mix on to the pan an swirl the pan around to encourage the mix to form a circle. Cook for 1 - 2 minutes on the first side and flip the pancake to cook for a further 30 seconds - 1 minute until cooked through.
Make up to 12-15 pancakes, leave to cool on the side whilst you prepare the cream.
For the Nutella cream, add all of the ingredients into a large bowl and use an electric whisk (or use stand mixer with whisk attachment) on high speed until everything is fully combined, it should be a shiny, silky textured cream.
Start by placing one pancake onto a cake board and with a spoon or palette knife, add a thin layer of cream spreading to the edges of the pancake. Repeat until your cake reaches a height you are happy with.
If you'd like, you can smooth the edges of the cake and decorate it with extra piping and toppings! Once finished, chill the cake in the fridge for at least 4 - 6 hours before slicing and eating.
Good to know:
A really good non-stick pan will make sure a difference here. When greasing your pan, you only need a tiny amount of oil, use a scrunched kitchen towel to wipe the oil round the pan in-between pancakes and help absorb any extra oil.
If your cake starts to slide around whilst decorating, pop it in the freezer for 10 - 15 minutes to help it hold its shape!
Best served chilled.
Store in the fridge for up to 3 days.