Though the name might be deceiving for those unfamiliar with British cuisine, Yorkshire Puddings are neither traditional puddings nor custards. Instead, they’re reminiscent of a soufflé or a popover. This classic British side dish is often paired with roast beef and bathed in delicious gravy. The term “pudding” in this context hails from the UK’s culinary tradition, where it signifies a dish cooked by boiling or steaming, typically in fat – such as lard or meat drippings.
Ingredients:
- 1 cup flour
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions:
- Batter Preparation: In a bowl with a pouring spout, blend together the flour and eggs. Gradually add the milk, whisking just until combined. Don’t worry if the batter is slightly lumpy.
- Resting Time: For the best results, place the batter in the refrigerator for at least 30 minutes. You can also leave it overnight for an even more pronounced rise.
- Preheat and Prep: When you’re ready to make the puddings, set your oven to 425°F (220°C). Distribute ½ teaspoon of lard or vegetable oil into each section of a 12-cavity muffin tin.
- Heat the Oil: Place the muffin tin in the preheated oven for 10-12 minutes. This step ensures that the oil is hot enough to give the…
you might compromise a bit on the flavor, the moisture remains intact. This holds true for the glaze as well; you might lose a bit of the flavor profile, but the texture remains consistent.
– For the filling: 
Recipe: Savory Slow Cooker Garlic Butter Beef & Potatoes
Ingredients:
German Pancakes are easy to make but they are a little delicate to handle. After mixing the simple list of ingredients, melt a nice amount of real butter on a heated non-stick surface. I’ve used skillets, cast iron camp griddles, and electric griddles, all with success.
