Separate the egg yolks from the egg whites and aside the egg whites aside to bring to room temperature.

In a large mixing bowl stir together the flour and salt.

In a medium-sized bowl whisk together the egg yolks, milk, and almond extract.

Pour the wet ingredients into the flour mixture.

While working from the edges, stir the ingredients together until slightly lumpy.

Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.

Using a rubber spatula, fold the egg white mixture into the batter.

Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.

Carefully pour ¼ cup of the batter into the skillet, spreading evenly.

Cook for about 3 minutes. Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.

Continue cooking for an additional 2 minutes or until the second side is lightly browned.