When it comes to breakfast, I choose savory over sweet 99% of the time.

A couple weeks back, we had breakfast at a new restaurant in Madison called Short Stack Eats. I did the unusual. I ordered pancakes.

Sweet Potato Oatmeal Pancakes with Mascarpone Cream | Things I Made Today

And not just any pancakes, but sweet potato oatmeal pancakes with fresh strawberries and a bourbon maple mascarpone cream. Because come on, with a title like that, how could I not? The meal was absolutely delicious, although a tad bit sweeter than I would have liked, but certainly left an impression on me.

Sweet Potato Oatmeal Pancakes with Mascarpone Cream | Things I Made Today

And that’s what brings us to this weekend. Our Sunday morning was perfectly open for experimenting in the kitchen, so it was time to create my version of this lovely meal. I cut the sugar (and the bourbon, unfortunately), and switched out blueberries for strawberries, but kept true to the general idea.

Sweet Potato Oatmeal Pancakes with Mascarpone Cream | Things I Made Today

Of course, I made far more mascarpone cream than necessary, because you’ve probably noticed that mascarpone does not go to waste in this household. I recommend you do the same. Happy brunching, everybody.

Sweet Potato Oatmeal Pancakes with Mascarpone Cream | Things I Made Today

Sweet Potato Oatmeal Pancakes with Mascarpone Cream
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the pancakes:
  • 1-2 medium sized sweet potatoes, yielding ¾ cup mashed
  • 1 cup all purpose flour
  • ¼ cup oatmeal
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup sugar (optional, I didn't use, I thought the sweet potatoes provide enough natural sugar)
  • 1 cup milk
  • ¼ cup greek yogurt
  • 2 tablespoons butter, melted, plus more for cooking
  • 1 egg plus 1 egg white
For the mascarpone cream:
  • ¼ cup heavy whipping cream
  • 2 teaspoons confectioners sugar
  • ¼ teaspoon vanilla extract
  • ¾ cup mascarpone cheese
Instructions
To make the pancakes:
  1. In a small pot, bring sweet potatoes to a boil and cook until soft. Peel and mash. Measure out ¾ cup and let cool completely. (Recommend doing this ahead of time).
  2. In a large bowl, mix together flour, oatmeal, baking powder, cinnamon, nutmeg, salt, and sugar (if using).
  3. In a medium bowl, whisk together milk, yogurt, melted butter, and eggs. Stir in mashed sweet potatoes and mix until there are no clumps.
  4. Pour wet ingredients into dry ingredients and mix until combined.
  5. Melt ½ tablespoon butter over medium heat in a nonstick pan. Make pancakes in batches using about ¼ cup batter for each, cooking about 1½-2 minutes per side. Transfer to a plate.
To make the mascarpone cream:
  1. Using a electric mixer, whisk whipping cream until firm peaks form. Add sugar and vanilla extract and whisk until combined. Scrape down sides and add mascarpone and whisk on low until fully combined.
  2. Serve pancakes with mascarpone cream and blueberries, strawberries, or any other fruit you feel like.

Recipe inspired by Short Stack Eats.

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