– Preheat oven to 400 degrees F. – In a blender, combine the eggs, flour, milk, sugar, baking powder, baking soda, vanilla and almond extract and a pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, takes about 1 minute.  Add the flour, baking soda, baking powder, sugar, vanilla, and a pinch of salt, and whisk vigorously to remove the lumps.) – Put butter in large cast iron skillet and place in the oven to melt. Takes about 3-5 minutes.

– When the butter is completely melted carefully remove the hot pan from the oven. Swirl the butter around the pan to coat completely, and then carefully pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 25 to 30 minutes. – To avoid a soggy center remove the entire Dutch baby from the pan using a spatula and place on a cooling rack for a few minutes. This allows the steam to escape without condensing. – Dust with confectioners' sugar when cooled slightly. Slice the pancake and serve with Macerated Apples and Peaches.