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Preheat your oven to 425°F (220°C).
In a blender, combine eggs, extract, flour, milk, and salt. Blend until the batter is smooth.
Place the cast iron skillet in the oven for 10 minutes to get it hot.
Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around to coat the bottom of the skillet and let it melt.
Pour the batter into the hot skillet and immediately return it to the oven.
Bake for 20-25 minutes or until the pancake is puffed and golden brown.
Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh berries or a drizzle of maple syrup if desired.