Day 82: Dutch Baby and Poached Egg on Challah

Dutch Baby (or Big German) and Poached Egg on Challah

Status: Homemade (the Dutch Baby) and made by Vanessa (poached egg!)--the challah was purchased. Exciting, I know.

Satisfaction: A big whoppin' 10. 

Dutch babies are amazing treats with beautiful presentation for overnight guests. Better yet, they only take about 10 minutes to whip up (plus an additional 20 minutes of baking time), so you can roll out of bed in your PJ's just a half hour before your guests get up and make it look like you're the hardest-working person in the world. Which I'm sure all of you are. I'm not.

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Straight and puffy from the oven. Simply scrumdiddly!

Dutch Baby recipe under the cut!

Dutch Baby (or Big German)

Yield: 1 large puffy pancake (9x9-inch round glass dish)

Ingredients:

- 2 eggs, room temperature

- 1/2 cup flour

- 1/2 cup milk, room temperature or slightly warmed

- 1/2 teaspoon vanilla extract

- 1/8 teaspoon salt

- 1 teaspoon lemon juice (optional)

- 2 tablespoons butter

- Confectioner's sugar (for dusting)

Directions:

1. Preheat oven to 425 degrees F. Place glass baking dish inside as oven preheats.

2. Whisk eggs until light. Add flour, milk, vanilla, salt, and lemon juice. Mix ingredients until well combined.

3. Place butter in glass baking dish and allow it to melt in the oven. When butter has fully melted, give it a quick swirl to make sure the bottom of the dish is entirely coated. Pour batter into coated dish (without stirring) and close the oven door.

4. Bake for 15-18 minutes, or until the pancake has puffed up and is golden brown around the edges. Dust with powdered sugar and other toppings as desired. Serve immediately to impress, as the pancake will sink at room temperature very quickly! 

Sit back and enjoy the compliments!