I’ve made these Spiced Sweet Potato Whisky Mascarpone Pancakes twice within a 24 hour period because they are so delicious. Though I have not experienced major food cravings during this pregnancy, I notice that I jump out of bed late at night to recreate the last best meal I ate. After returning from the magical Food Photography & Styling Workshop in New York I could’t stop thinking about the Pumpkin Whisky Mascarpone Pancakes made by Christiann Koepke. Since I didn’t have any pumpkin puree in the pantry, I got creative and used baked sweet potatoes instead – this was a major and the only success I’ve had with substitution when baking. Sweet Potatoes are abundant in North Carolina and they are naturally sweet and very reminiscent of autumn weather. So, it was the perfect choice for my late night snack. I knew this recipe would be a popular one so I tested it a second time for a late afternoon snack with my mother in law. She was so impressed with the flavor of these pancakes that she requested the recipe from me! That is a huge compliment because my mother in law is one of the best cooks I know. The combination of warm fragrant spices like cinnamon, clove, and nutmeg paired with whisky and sweet potato is truly magical and it fills the kitchen with a beautiful autumn scent we all love. My other spontaneous idea was to mash up a handful of raspberries with the back of a fork for a fresh fruit spread on my pancakes – it was a brilliant idea as well. Top the pancakes with maple syrup and fresh raspberry spread before consuming an entire batch. Hope you enjoy this recipe because I’m running off to make some more this morning.
1 & 1/2 cups whole or 2% milk
1/2 cup Mascarpone cheese
1/2 cup mashed baked potato or pumpkin puree
1 large egg
2 tbsp vegetable oil
2 tbsp whisky
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/4 tsp nutmeg
1/3-1 cup water
1 cup raspberries (mashed with a fork)
In a mixing bowl, whisk together the first 5 wet ingredients.
In a separate mixing bowl, combine all the dry ingredients, and stir into the wet ingredients to combine.
Allow the batter to rest for 10-15 minutes and add water 1-2 tbsp at a time if batter is too thick.
Heat up a griddle on medium, melt butter, and scoop 1/4 cup batter per pancake onto the griddle.
Cook until golden brown on both sides and serve with fresh raspberry spread and maple syrup.