SISU Pancakes, a Cheltenham hotspot for indulgent desserts, has revealed the recipe for one of the most popular bakes on its menu, the Ultimate SISU Pancake Cake.
A small family-owned business, SISU Pancakes was founded by pancake-obsessed Laura Evans, from her kitchen in 2019.
After growing to become a six-figure operation in less than two years, the company opened its first store on Clarence Parade in Cheltenham in 2021.
Specialising in luxury 'pancake cakes', which are available to purchase in slices and whole cakes, SISU's magic ingredient is the addition of its exclusive SISU Cream, a sumptuous mix of Nutella, cocoa and mascarpone.
As well as selling delicious desserts from its store, the team at SISU also host pancake cake courses, with spaces still available for its session in August 2023.
And this year, SISU Pancakes continues its success with an expansion into wholesale trade, collaborations with Gloucestershire businesses, corporate events and pop-up shops at large festivals such as Cheltenham Food and Drink Festival and Three Counties Food and Drink Festival — both taking place this summer.
How to make the Ultimate Pancake Cake
Ingredients
Serves 8-10
For vanilla pancakes
Makes 10-15 pancakes
250g plain flour
60g caster sugar
2 eggs
450ml whole milk
1 tsp vegetable oil
1 tsp vanilla essence
1/4 tsp salt
For SISU Cream
300ml double cream
250g mascarpone
150g Nutella spread
3 tbsp cocoa powder
2 tbsp of caster sugar
1 tbsp of vanilla essence
Method for pancakes
- Place eggs, vegetable oil, vanilla essence and caster sugar in a mixing bowl and stir lightly.
- Once combined, add salt and flour (no need to sieve) to the bowl along with half of the milk.
- Mix lightly until there are minimal lumps in the mixture and gently add in the remaining milk. Then whisk until the pancake mix is smooth and transfer into a measuring jug for ease of pouring.
- Spray an eight-inch frying pan lightly with frying spray and set on a high heat.
- Once the pan is hot, reduce to a low-medium heat and pour a generous portion of pancake mix into the pan. Then encourage the mixture to form a circle.
- Cook for one to two minutes on the first side and flip the pancake to cook for a further 30 seconds to one minute until it is thoroughly cooked through.
Method for Ultimate Pancake Cake
- Make 12 to 15 traditional pancakes and leave to cool.
- Add all the SISU cream ingredients into a bowl and whisk at high speed until the mixture is fully combined and forms a silky cream filling.
- Start building the layers of the cake by placing one pancake onto a cake board or large plate and add a thin layer of SISU Cream, spreading it right to the edges. Repeat this step until the cake reaches a height you're happy with.
- Then smooth the edges of the cake and decorate with extra piping and toppings — but be sure to transfer it into the fridge in an air-tight container once complete.
- The cake will need to chill in the fridge for at least four to six hours before slicing and enjoying.
For more information on how to book a place on the SISU pancake cake courses, or to purchase the SISU Pancakes recipe book, visit sisupancakes.co.uk.
