1Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
2In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
3Bake 20 minutes or until pancake is puffed and brown.
4Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.