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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).

Dutch Baby with 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!

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Silvar Beitel