Cornmeal "Dutch Baby"

This is a Dutch pancake.  When you make it with flour, it puffs up and can be run to the table for dramatic effect. We serve it for special breakfasts and brunches with berry preserves or jam or even just powdered sugar.

There's a whole story about Pannekoekan in my family.  We took a trip to Minnesota for Thanksgiving with my aunt and uncle.  My parents drove until late in the night on Wednesday night and slept in a hotel with all six of us kids.  This was in the time before refrigerators and microwaves were in all of the hotel rooms, so they couldn't just pack breakfast for us.  They planned to have us eat a quick, small breakfast at some place like McDonald's.  Since it was Thanksgiving Day, though, none of those were open.  The only restaurant in the town was a Pannekoekan House.  We kids were all impressed with the waitstaff at the restaurant who would run across in wooden shoes yelling "Pannekoekan! Pannekoekan!" so that they could get to your table while the cake was still puffed up.  It was, I'm sure, far more expensive than they'd intended and far more filling.  We all arrived at my aunt's house still full from breakfast and did not do justice to the very full Thanksgiving table she had prepared for us.  We never heard the end of it! 

I was quite excited to see this recipe and it's been a favorite with our kids.

This version, made with cornmeal, doesn't puff up as well.  However, it tastes great.

Cornmeal Dutch Baby

Preheat your oven to 425. 
If you have a 10-inch cast iron skillet or other oven-proof skillet, you start this on the stove top.  If not, use a large pie plate or 8x8 baking pan (or if you're cooking for more than 2 people, double the recipe and make it in a 9x13 pan) and just put it in the oven.

Put in your pan
3-4 Tablespoons butter
If you are starting on the stove top, melt it over medium heat.  If you are starting in the oven, just put the butter in the pan and pop it in the oven to melt.
while its melting, whisk together:
1/2 cup milk
1/2 cup cornmeal (finer grind is better than stone ground for this, but both are good)
1/4 cup sugar
2 eggs

Pour the batter into the pan and let heat for 1 minute on the stove top (skip this step, obviously, if you are not using a stove top proof pan).
Put the pan in the oven for 12-15 minutes, or until the middle is set (not jiggly).

Serve as soon as possible with a dusting of powdered sugar or a spoonful of jam.
-Jennifer