For the clafoutis batter:

1 ¼ cups (166g) Cascade Milling Organic Pancake Mix

4 large eggs (200g), beaten

2/3 cup (161ml) milk

1 cup (238g) heavy cream

1 Tbsp (14g) butter unsalted for greasing the pan

For the cherries:

1 ½ LB (680g) Washington pitted cherries

2 tsp (16g) Cascade Milling Organic All-Purpose Flour

¼ tsp cinnamon powder

¼ tsp almond extract

1 tsp lemon juice

Optional sliced almonds and powdered sugar for sprinkling on top.

1. Place a 12” cast iron pan in the oven to preheat at 425F. You can also use a regular oven-safe glass pan that will not need to be preheated.

2. Prepare the cherries. Pitting is optional, it just makes it easier to eat. If pitted, you can split the cherries in half.

3. In a bowl, toss the cherries with lemon juice and almond extract. Coat them with flour and cinnamon.

4. In a medium mixing bowl, whisk the eggs, milk, and cream. Weigh the Cascade Milling Organic Pancake Mix in another large bowl and incorporate the liquids in the mix until all lumps are gone.

5. Pour the batter into the baking pan that has been well coated with butter. Be cautious if using the hot cast iron pan.

6. Transfer the pan to the oven and let it bake for 15min until it is puffed.

7. Sprinkle the optional almond slices when rotating the pan for an even golden color.

8. Let bake for another 10 to 15min, until a toothpick comes out clean after being inserted in the middle of the clafoutis.

9. Remove the pan from the oven, and let cool off for 10 min. Sprinkle with powdered sugar.