1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon almond or vanilla extract
1/4 pound unsalted butter
6 tablespoons orange marmalade or any other citrus marmalade
2 tablespoons confectioners' sugar
Preheat oven to 400 degrees F.
In a medium bowl, whisk the eggs, flour, milk and almond extract until blended. Melt butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown.
Transfer pancake to a serving plate, spread with the marmalade and dust with the confectioners' sugar; serve immediately.