Yorkshire puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though I serve these up traditionally at holiday meals, I always think to myself that they would be oh-so-wonderful as a part of breakfast. This is my best and easiest no-fail Yorkshire puddings recipe that'll have you hooked for life!
1 ½tablespoondrippings(plus drippings or vegetable oil for muffin pan)
1 ½cupsmilk(10 fl oz - divided into two portions of ¾ cup each)
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Instructions
In a medium to large mixing bowl, mix the all-purpose flour and salt and form a well in the center of the bowl.
Add the eggs, drippings, and half of the milk. Combine until smooth but somewhat lumpy.
Add the remaining milk and whisk until smooth. Allow the batter to rest for 30 minutes.
While the batter is resting, preheat your oven to 450 degrees F (232 degrees C). Place a spoonful of oil in each of the pan molds, enough to cover the bottom of each mold then place the pan in the preheating oven to heat the oil. Once the oil starts to smoke, it is ready to have the batter added.
Whisk the batter again, then fill each baking pan mold ¾ full with the batter and bake 10-15 minutes (start checking at 10 minutes). Open the oven gently until completely cooked, if you need to open it prior to the Yorkshire Puddings being fully baked. Once done, remove from your baking pan and serve immediately.
Notes
Add a bit of water to make the popovers crispier on the outside and taller too. Add 1½ tablespoons water to your measuring cup then top it off to 1½ cups total liquid (with the milk).
Want some sky-scraping popovers? Add an extra egg white! The added egg white makes the popovers lighter and airier. This not only makes the texture superb but also adds extra height.
If possible, and you've planned ahead, the best Yorkshire puddings result from a batter that has been rested. Resting your batter overnight will yield tastier popovers or puddings. If baking your Yorkshire puddings now, rest the batter for at least 15 minutes but preferably 30 minutes.
Room temperature batter bakes faster and more evenly, and will allow the Yorkshire puddings to rise to impressive heights. If mixing and baking right away, use room-temperature eggs and milk to get this same effect.
Whether you've rested your batter overnight, or for the minimum suggested time of 15-30 minutes, giving the batter a quick stir before baking helps to ensure perfect Yorkshire puddings.
As much as I love olive oil, it's not the best oil to use here. Oils with high smoke points like canola oil, sunflower oil, peanut oil, or safflower oil would be better options (if you are not using beef drippings).