Hands On:

10 minutes

Total Time:

42 minutes

Serves:

Ingredients

2 cups Krusteaz buttermilk complete pancake mix
1 ⅓ cups Hy-Vee refrigerated 100% orange juice
1 tbsp Cara Cara orange zest, plus additional for garnish
2 tbsp Hy-Vee unsalted butter
½ cup Soirée mascarpone cheese
1 tbsp Full Circle Market organic light-colored agave nectar
1 Cara Cara orange, peeled and sliced
1 blood orange, peeled and sliced
Hy-Vee chopped walnuts, for garnish
Fresh mint, for garnish

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Preparation

Place a 10-in. cast-iron skillet in the oven. Preheat oven to 350°.

Whisk together pancake mix, orange juice and 1 Tbsp. orange zest in a medium bowl until smooth. Let stand for 2 minutes.

Melt butter in preheated cast-iron skillet. Tilt skillet to coat bottom with melted butter. Pour in pancake batter.

Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean.

Meanwhile, stir together mascarpone cheese and agave nectar in a small bowl; set aside.

To serve, arrange the Cara Cara and blood orange slices on top of warm pancake; top with mascarpone mixture. Garnish with additional orange zest, walnuts and mint.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		240
% Daily Value*
Total Fat: 10g		13%
	Saturated Fat: 5g
	Trans Fat: 0g
Cholesterol: 30mg		10%
Sodium: 330mg		14%
Total Carbohydrate: 34g		12%
	Dietary Fiber: 1g	4%
	Sugars: 14g	28%
Protein: 4g		8%