I remember the light bulb moment for this S’mores Pancake Cake Stack Recipe. I wasn’t particularly thinking of anything on a mirky drizzly drive home from work – and Eureka! The image of a big pancake cake oozing with chocolate and marshmallow came to me.
I was so excited I couldn’t wait until the weekend so I could make it. I strategically made it on a day where we had people over too, after all this is definitely one to share! And best made fresh on the day.
I made the sauces, and pancakes from scratch. But that doesn’t mean you have to, you could easily buy lots of crepes (around 30 in fact), chocolate sauce and marshmallow fluff and re-create a cheats version.
Notes on the S’mores Pancake Cake Stack Recipe:
You will need some large bowls!
This makes a LOT of pancake mix (enough for 30 pancakes).
The marshmallow frosting will also double in size, and needs to be made of a pan of boiling water. So be sure to have a large bowl ready for that too, and that it fits over one of your saucepans before you start.
It is also useful (but not essential) to have a sugar thermometer to monitor the progress of the marshmallow frosting.
You will definitely need a small chefs blow-torch, to brown the marshmallow frosting on the top. This is so worth it, not only is the smell incredible, but it also solidifies the edges of the marshmallow frosting, so that it stays firm.
I opted to make lots of smaller pancakes for this one to get the impressive height.
I would recommend using a nice small frying pan, mine was 9inches in diameter. This also makes it easier to keep the size consistent too, as you can spread the mix right to the edges.
Make sure you also have a wooden/bamboo skewer too. I layer around half the crepes, then insert a wooden skewer through the centre, and place the rest on top of that. This gives the stack some stability. I cut the top of the skewer off, and swirled the marshmallow frosting on top of it.
I wanted to create a caramelised sugar taste throughout the marshmallow frosting, after all s’mores are traditionally made over a campfire. So I use a combination of dark brown, and golden caster sugar so that it has a richer more caramel like taste. This does mean you don’t get the bright white colour of typical marshmallow frosting, but in my opinion it’s worth it for the flavour.
It is a bit of a labour of love, but so fun and impressive to look at. It does need to be eaten within a day of making and is delicious warm or cold.
The ultimate drool worthy pancake cake, combining the classic pancake with epic marshmallow frosting and chocolate sauce.
Author: Lisa Powe
Recipe type: Dessert
Pancakes (makes approx 30)
750g plain flour
1 teaspoon vanilla essence
1 pinch of salt
4 egg whites
50g dark brown sugar
150g golden caster sugar
1 teaspoon vanilla essence
½ a lemon
250g nutella (approx - I usually use the last part of the nutella jar)
150g dark chocolate
splash of water (approx 15ml)
½ teaspoon cinnamon
This is going to make quite a lot of pancakes! So I would make the batter in stages. I made this in 2 halves and then combined in a large bowl:
Melt the butter slowly and let cool slightly.
Crack all the eggs into a jug and whisk well.
Combine half the flour, butter and eggs in a bowl and whisk well. Then add the second half of the pancake ingredients, vanilla and salt and whisk until all combined.
While the pancake mix rests make the rest of the fillings.
For the chocolate sauce:
In a Nutella jar (make sure the metallic lid is all peeled off) or a bowl, place the Nutella, cinnamon water and chocolate (broken into pieces).
Microwave on a low setting for 30 seconds, remove and stir well.
Repeat until all combined.
For the marshmallow frosting:
Cut a lemon in half and run the face of it around the egdes of a clean bowl, squeezing slightly as you do, so that the inside of the bowl is covered in lemon juice.
Place the bowl over a pan of gently boiling water.
Add the egg whites, sugar and vanilla and whisk lightly (with an electric whisk) over the heat.
As the egg whites start to go pale increase the speed of the whisk until it is eventualy on a high speed.
If you have a sugar thermometer, periodically check the temperature. We'll be aiming for 140 degrees Celsius. Don't worry too much about the temperature though, mine got up to around 110 and I knew it was ready because it will start to get thicker, and double in size.
When the frosting has doubled in size and starts to form thick glossy peaks you know you are done.
Remove from the heat and transfer into a different bowl at room temperature (to stop it cooking any further otherwise it will split - don't worry if this happens, just transfer to a cooler bowl and whisk on a high speed until it goes back to a glossy frosting).
Set to one side.
Make your pancakes in a small-medium sized pan. Mine was a 9icnch frying pan.
To cook the pancakes, place a pan on a medium heat and grease with butter (I keep a stick of butter half unwrapped next to the pan to smoothe along the inside of the pan every other pancake).
Spoon 1 ladle of pancake mix into the pan, and tilt until the mix has evenly spread over the base of the pan.
Flip the pancake after around 1 minute and then cook the other side a further 30-60 seconds and place on a plate ready for later.
Don't worry if the first few don't come out perfectly, I usually find it takes 1 or 2 pancakes to get the temperature just right. The good thing about this recipe is that you can hide any broken or misshapen pancakes in the middle of the stack! So don't throw any out if they don't work out.
Repeat until you have used up all of your batter and have around 30 pancakes.
Assemble on whatever you will be displaying it on, I used a cake stand.
Arrange your plate of pancakes, chocolate sauce and marshmallow frosting so that they are easy to get to from your assembly point:
Start with a larger, and decently shaped pancake and spread with a thin layer of chocolate sauce, then place your next pancake on top of that and spread more chocolate on top. Continue sandwiching the pancakes 2 chocolate to 1 marshmallow, using a spatula for the marshmallow as it is easier to shape it. Make sure each layer is spread nice and thinly. As I got closer to the top, I spread a little extra chocolate at the edges to create that lovely drizzled look.
Once you get to half way, insert a wooden skewer into the centre of the stack to add stability. The rest of the pancakes will need to be pushed onto the skewer, making sure it is placed centrally, and then continue spreading the chocolate and marshmallow on each layer as before.
When you have used all your pancakes (leave the top one un-coated for now), cut off the top of the wooden skewer close to the top of the pancake stack.
Finally swirl your remaining frosting on the top of the stack, shaping with your spatula into a nice swirl.
With a blow torch lightly brown the marshmallow top (this smells incredible by the way).
And then you're all finished!
Eat the same day... and be sure to share!
I had so much fun photographing this… go on… one more photograph!
If you’re looking for more pancake or s’mores inspiration my fellow bloggers also have some great recipes:
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.