Cara Cara Orange Cardamom Skillet Pancake

by Kaleigh McMordie, RD

Number of servings

ingredients

  • .75 cup flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • .5 teaspoon ground cardamom
  • .25 teaspoon fine sea salt
  • .75 cup buttermilk
  • .25 cup milk of choice
  • 2 large eggs, beaten
  • 1 teaspoon Sunkist® Cara Cara orange zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 2 Sunkist® Cara Cara oranges, segmented
  • 2 tablespoons pistachios, chopped

Cardamom Whipped Cream ingredients

  • 1 cup heavy whipping cream
  • .25 teaspoon ground cardamom
  • 2 tablespoons brown sugar
  • Pinch of fine sea salt

PREP TIME

Preparation: 20 Minutes

Cook Time: 10 Minutes

Directions
  1. Preheat oven to 425 degrees F. Place 10" cast iron skillet in the oven to preheat.
  2. In a large bowl, whisk flour, brown sugar, baking powder, cardamom and salt.
  3. In a separate bowl, beat eggs. Add buttermilk, milk of choice, orange zest and vanilla extract.
  4. Pour wet ingredients over the dry ingredients and mix until combined.
  5. Carefully remove skillet from the oven and add butter. Allow to melt and completely coat the skillet.
  6. Pour batter into the skillet, insert into the oven and bake until the top is lightly golden (about 10 minutes).
  7. While the pancake is baking, peel oranges. Cut into segments by sliding knife between the white pith of each segment.
  8. Chop pistachios and make cardamom whipped cream (recipe below.)
  9. Remove cooked pancake from skillet. Top with whipped cream, oranges and pistachios.

Cardamom Whipped Cream

Directions
  1. Chill a large bowl in refrigerator for 5 minutes.
  2. Pour heavy whipping cream into the chilled bowl. Beat with hand mixer on high speed until soft peaks form (about 3 minutes).
  3. Mix in brown sugar, cardamom and salt.