Quick raspberry and chocolate clafoutis

Ingredients:

• 2 tablespoons butter
• 2 cups pancake mix (add only water)
• 1 cup Greek yogurt
• 1 teaspoon almond extract
• 2 cups fresh raspberries
• 0.5 tbsp. milk chocolate granules
• 1/4 cup flaked almonds, for garnish
• Powdered sugar, for decoration
• 2 cups vanilla ice cream, for serving

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 425°F (220°C) (or preheat the grill to 425°F). Melt the butter in a cast iron skillet, tilting the pan to coat the bottom and sides.
2. In a large bowl, mix the pancake batter (according to package directions, using the specified amount of water), add the yogurt and almond extract. Let sit for 10 minutes, then pour the batter into the prepared pan. Stir in the raspberries and chocolate chips.
3. Place the baking sheet in the oven or over indirect heat. Bake until the dough is puffed and the center is slightly set, 20-25 minutes.
4. Sprinkle the clafoutis with almonds and powdered sugar. Serve warm with a scoop of ice cream.