On 9/18/2013 4:33 AM, 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).
>
> http://www.yankeemagazine.com/recipe...ith-ham-cheese
>
> What a hoot! Also called a German pancake, it puffs up like a cross between a souffle and a giant popover.
>
> 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.
>
> Excellent plain or doused with maple syrup like the recipe calls for.
>
> It was easy, fun to watch in the oven and a big hit with our guests (and us)! Will do it again!
>

It's fun stuff alright. I like to sprinkle on a liberal amount of
powdered sugar and then squeeze on some lemon juice. I think you get a
better result by not pouring the batter into a hot pan. Instead, use a
warm or cold one. Do not use an oven in the convection setting.