First off, I am so excited about today’s recipe. Since I received it a week ago, I’ve had to stop myself from making it every day.
For years I’ve been making Puffed Oven Pancakes using a recipe out of my Better Homes & Gardens cookbook. The first time I had these “pancakes” I was 12 years old and my best friend made them for me. She called them German pancakes. I’ve liked them ever since, as do my girls…although Nate has never been a fan.
I’ve never written an actual post about those puffed oven pancakes, but the recipe frequently gets comments. The most recent comment said something along the lines of, “This is Yorkshire Pudding and it’s English!” I did a little research and discovered that it was in fact a variation of Yorkshire pudding, something I had never heard of. I’m Swedish, not English. I blame my ancestry.
Then, last week, my friend Angie had us over for dinner, which was heaven…roast, mashed potatoes, amazing salad, amazinger gravy. She pointed at a plate and said, “And here’s some Yorkshire pudding, which you can eat with gravy or jam.” This of course turned us to the topic of Yorkshire pudding, which I had just read about earlier that week!
Angie and her mother Catherine were saying originally Yorkshire pudding was cooked in the drippings in the pan that the meat was cooked in and was traditionally a savory dish, although it is delicious with sweet toppings and served at breakfast, too!
I of course took a slice of Angie’s Yorkshire pudding. And quickly realized my puffed oven pancakes are merely a sad shadow of this Yorkshire pudding. The texture and taste are just better. I will never use that old puffed oven pancake recipe again. Seriously. I won’t. Angie happily shared her recipe. Sure enough the ingredients are the same, but the proportions are different. And it makes a world of difference. I even heated up leftovers the next day (a bit in the microwave then crisped up in the toaster oven) and they were fabulous!
Move over Puffed Oven Pancakes…I present Yorkshire Pudding!
From Angela Ballard…actually, here is Angie’s description of the origin for the recipe: “Passed down through immigrants and pioneers and chubby grandmas and now ME.” Don’t you love that?
Blend in a blender:
- 4 eggs
- 2 1/4 c. milk
- 1 1/2 c. flour
- 1 1/2 tsp. salt
Place 4 tablespoons margarine*(Angie note: I know, the horror. Jane note: I didn’t have margarine and I was too impatient to try the recipe before I got to the store, so I used butter and it worked fine) in the oven in a 9″ x 13″ pan until boiling (Jane note: my butter wasn’t quite boiling, but it was starting to get a little too brown…so if you use butter, I let it go 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 looks like this:
*Angie note: like i said at dinner, they used to pour the mixture into the drippings of a roast, but i haven’t quite embraced that time honored tradition.