How To Make Perfect Yorkshire Puddings, Popovers And Pancakes!
Here are some Yorkshire Puddings I made!
Phew there are a lot of P's in that title. Yorkshire puddings / Popovers are awesome. If you don't know what they are, they're fantastic bready accompaniments to roast dinners. They are simple to make, but taste delicious and really add a lot to any dinner where you're eating roasted meats. Most people know what they are, not everyone knows how to make them properly. Read on to find out.
As pancakes are made in a very similar way, then read on for advice on how to make excellent pancakes too.
Here's one of them on my dinner. Yum!
Yorkshire Pudding / Popover technique
The ingredients for this are as follows. Eggs, flour, milk and salt. That's it. You'll also need some oil for the pan, I use sunflower.
First thing to do is to pour some oil into the pudding basins. I used to use non stick tins, but I've recently changed over to ceramic pots as I used to find that the puddings would sometimes stick to the non stick tins, whereas they come out of the ceramic pots every time without sticking. You won't need a lot of oil, just enough to cover the bottom of the pots to a thickness of about 1/8th of an inch. Put them into the top of a hot oven which will need to be at about 220 degrees.
I like to make one large yorkshire pudding per person. I use one egg per person. Take your eggs and break them into a mixing bowl. A splash of milk and a splash of water is needed, but you only really need a small amount of each, so just pour a little bit in and then add a good pinch of salt. After this start slowly adding the flour.
As you add the flour, keep whisking and checking the consistency of the mixture. There is a perfect consistency for good yorkshire puddings, which is where the mixture is the consistency of cream. Whisk away until it's nice and thin with no lumps. After this you can either put it in the fridge until you're ready, or put it straight into the hot tins / bowl.
When ready, get the bowls out of the oven. The oil should be scalding hot by now. Pour in the batter. Put it back into the top of the oven and leave them in there for approx 25 minutes. Whatever you do, don't open the oven once you've put them in as they'll collapse.
Take them out, put them on your plate, drown them in gravy and enjoy!
If you haven't tried them, then do so, they really help out a good sunday roast. If you normally buy them premade, then this is how to make them properly and they are always a lot nicer made fresh than the shop bought version.
Really simple to make and delicious to eat.
Okay, I made those. What about the pancakes?
Pancakes use the same mix, but instead of baking the mix, then you put it in the pan and fry it. Pour some oil into the pan and keep a cup or glass nearby. Heat the oil, then before you put the mix in for the pancake, then pour the excess oil into the cup.
Pour the batter into the pan obviously if you want thick pancakes then pour a lot in and if you want thin then not a lot, cook for a minute before tossing or flipping. Try to only toss it once so you don't overdo it.
After you take out the pancake, then pour the oil from the cup back into the pan. You'll have to do this as the pancake tends to soak up a bit of oil. Then repeat the process. Ideally you want the pan to be oiled without an excess, so pouring it out after each time you've heated the oil keeps the pan just right.
After that then put some lemon juice, chocolate, chopped bananas or strawberries, or a combination of the lot and enjoy!
I hope you found this article useful, please leave any comments below.
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