Going Dutch - Dutch Baby, That Is.. Recipe

I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee... read the Dahlonega Nugget (twice)... and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast - even if I can't stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby. Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really... really... dense pancake. It's hot & satisfying in a fill you up and get you ready for a day kind of meal. Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex with bigger flavors. So today's recipe is one recipe...2 variations.