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!

--
Silvar Beitel

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!
>


IIRC _Cook's Country_ magazine had an article Dutch Baby last year or so...


--
Best
Greg

On 2013-09-18 10:33 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!
>


When my wife makes those things she makes a spiced apple topping.....
sliced apples cooked up with some brown sugar, butter, cinnamon, ginger
and nutmeg.

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.

dsi1 wrote:
>
> 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.

That a traditional crepe recipe and I love the taste. Just make your
pancake batter extra thin. once cooked and plated, add powered sugar,
lemon juice, roll it up and enjoy. VERY tasty!

G.

On Thu, 19 Sep 2013 20:02:36 -0500, Sqwertz wrote:

> I see this, or something very similar, in my very near future.
>
> -sw

Yer already a fruit, no need to future see.

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!
>
>
>
> --
>
> Silvar Beitel


Followup:

Made one again for the latest round of visitors, and this time remembered to photograph it:

http://s1196.photobucket.com/user/Si...C/Dutch%20Baby

--
Silvar Beitel

On 9/24/2013 10:22 AM, wrote:

> Made one again for the latest round of visitors, and this time
> remembered to photograph it:
>
> http://s1196.photobucket.com/user/Si...C/Dutch%20Baby

That looks fantastic!

--
CAPSLOCK–Preventing Login Since 1980.

Thanks for the link. I am still trying to figure out how to exit all the pop up ads. Thats tricky.

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.

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

On Sat, 28 Sep 2013 10:43:14 -0700 (PDT),
wrote:

> On Friday, September 27, 2013 7:11:07 PM UTC-4, Kalmia wrote:
> >
> >
> > 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.

I've made them your way and it works very well. The same method works
for Yorkshire Pudding too.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wednesday, September 18, 2013 10:33:10 AM UTC-4, wrote:

> [positive report on savory dutch baby recipe]
> http://www.yankeemagazine.com/recipe...ith-ham-cheese

OK, this morning I made this:

http://www.bonappetit.com/recipe/pea...cherry-compote

Wicked awesome! as we say in New England. Big hit with the guests this weekend. Had to use frozen fresh peaches from earlier this year (now ain't exactly the peach season, ya know). Made the compote last night to expedite things.

--
Silvar Beitel