This recipe works best if the eggs are room temperature. I never think about that when I am making this recipe, so I drop the eggs in warmish water for 15 minutes before, works like a charm.

Preheat the oven to 450 degrees.

Add the eggs to a blender. Let it run for 30 seconds or so. You can do this by hand if you want to, but I like how frothy the batter gets in the blender.

Add the flour, milk, almond extract, vanilla extract, and lemon zest. Blend again.

Pour 2 Tablespoons of melted butter into the blender while it is running.

Take the pan out of the oven and add the rest of the butter. Butter the sides and bottom of the pan.

Pour the batter into the hot pan and put it back into the oven.

After 15 minutes, it looks like this.

Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served.