1/2 cup all-purpose flour
1/2 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/4 teaspoon finely shredded lemon peel
1/2 cup fresh blueberries, raspberries and/or sliced strawberries
Powdered sugar, honey, or maple syrup (optional)
Allow eggs to stand at room temperature for 30 minutes.
In a medium mixing bowl, beat eggs with a wire whisk until frothy. Add flour, milk, 2 tablespoon of the melted butter, and almond extract; beat until smooth. Stir in lemon peel; set aside.
Heat two 6-inch cast-iron skillets, one 8-inch ovenproof skillet or one 8-inch round baking pan in a 450°F. oven for 2 minutes. Add the remaining 2 tablespoons melted butter between the 2 skillets or to the 8-inch skillet; swirl to coat pan(s). Pour batter into hot skillet(s).
Bake pancake(s) in the 450°F. oven about 15 minutes or until puffed and golden.
To serve, remove pancake(s) from oven. Spoon fruit into center of pancake(s). Sprinkle with powdered sugar, if you like. or drizzle with honey or maple syrup. (Pancake will collapse as it cools.)
Makes 2 servings.