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Heat oven to 425°F.
Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.
In a 12-inch ovenproof frying pan, melt butter.
Add cherries and cook until warmed, about 2 minutes.
Pour in batter and transfer to heated oven.
Bake for 15 to 20 minutes, until golden brown and rumpled-looking.
Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over.
Serve in wedges, piping hot.