wrote:

> Since we had visitors for breakfast this morning (they were delicious :-) ), I decided to make a Dutch Baby, using this recipe from Yankee Magazine. I had never made one before (or even heard of it before last week, when we were cleaning out the old magazines stash).
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> http://www.yankeemagazine.com/recipe...ith-ham-cheese
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> What a hoot! Also called a German pancake, it puffs up like a cross between a souffle and a giant popover.
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> I let the batter rest overnight in the fridge as the recipe suggests. I have no idea how much better that is than just whipping it together in the morning.
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> Excellent plain or doused with maple syrup like the recipe calls for.
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> It was easy, fun to watch in the oven and a big hit with our guests (and us)! Will do it again!
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IIRC _Cook's Country_ magazine had an article Dutch Baby last year or so...


--
Best
Greg