yields 1 - 10-inch skillet pancake (serves ~8 people)
The Bits and Bobs:
2/3 cup sugar
2/3 cup all-purpose flour
2/3 cup whole milk
1/2 tsp almond or vanilla extract
1/2 cup fresh raspberries
1/4 cup sliced almonds
4 tbsp butter, melted
Preheat the oven to 400*F. Put a 10-inch cast iron or oven-safe skillet on the stove and heat over medium heat.
In a big bowl, whisk together the sugar and eggs until they turn a pale yellow and are slightly frothy. Mix in the flour, milk, extract and salt, whisking until smooth. Put the butter in the warming pan and allow to melt. Add the batter to the hot butter and give a quick mix, it does not have to be fully incorporated. Sprinkle in the almonds and raspberries so they are evenly distributed. Bake in the preheated oven for ~20 minutes until the pancake has puffed and the edges are a nice golden the brown. The center will not be as dark as the edges.
Allow to cool for 5 minutes or so then cut into slices and serve with a dusting of powdered sugar or a drizzle of maple syrup.