On Friday, September 27, 2013 7:11:07 PM UTC-4, Kalmia wrote:
> On Wednesday, September 18, 2013 10:33:10 AM UTC-4, 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!
>
>
>
> Is that a cast iron pan you used? I have only made mine in a round, glass Pyrex and I wonder if a pan would be better.

Yes.

That particular recipe says to heat the pan in the oven to 450 degrees F, then melt/swirl butter in it, then pour in the batter.

I'd worry that a glass or ceramic dish might crack, although maybe Pyrex wouldn't.

It has been suggested in this thread to grease the container and pour the batter into a room temperature dish, then cook. I just followed this recipe's directions so have no idea how well that would work. Probably just as well.

--
Silvar Beitel