Friday, November 11, 2011

Yorkshire Pudding aka The Puff Pancake


This was our Daylight Savings morning breakfast. Ya' know, that morning where everyone is up early and it hard to know what time it really is. While I was lying on the couch super early while the kiddos watched TV and played with toys on the floor, the only thing that motivated me to get moving was the thought of a yummy breakfast. My world is run by food...and that morning, coffee.

We decided to call it "The Puff Pancake," and I know my family is totally ruining the heritage of this dish by calling it that (Sorry British folk!) but when I told my 4-year old what the actual name of this dish was, I got some weird looks. Ignorance is bliss sometimes.

We served this with just pancake syrup, but it would great to dress it up with sliced strawberries, whipped cream, chunky jam, or whatever special toppings you put on pancakes or waffles.

It is much better to eat it the day of. While the leftovers weren't bad, it was more more delicate, fluffy, with a little crunch on the brown bits straight out of the oven. My husband even though this would be a great Christmas morning breakfast.



Yorkshire Pudding or "The Puff Pancake"
recipe from This Week for Dinner


Blend in a blender:

4 eggs

2 1/4 cups milk

1 1/2 cups flour

1 1/2 teaspoons salt

Preheat oven to 450 degrees. Place 4 tablespoons margarine or butter in the oven in a 9″ x 13″ pan until boiling. (or until it’s all melted and maybe just starting to brown and bubble a bit). Pour the blended ingredients directly into the hot pan. Bake at 450 for 25ish minutes, until it is very puffed and browned.

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