This recipe gives you a reason to purchase a small cast iron frying pan.  A “Yorkie” is the perfect vessel for leftover meat and gravy.  Add a little sugar to the batter, and it becomes a “Dutch Baby”, to fill with sauteed fruit for breakfast.

For more complete information, check out the whole blog posting here.

Yorkshire Pudding for One
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Yorkshire Pudding for One
BigOven - Save recipe or add to grocery list
Print Recipe
Ingredients
  • 1 Large Egg
  • 3 tbs All Purpose Flour Or "light" gluten-free flour plus a pinch of Xanthan gum
  • 3 tbs Milk Low fat is fine
  • 1 tsp Oil Plus extra for pans
  • 1 pinch Salt
Instructions
  1. Preheat the oven (toaster oven) to 425°F.
  2. Place 1/2 tsp oil in each of 2 muffin pan cups, or 1 tsp oil in a 6-inch baking dish or cast-iron skillet.
  3. Preheat the muffin pan for 5 minutes, a heavier cooking vessel for 10 minutes.
  4. Meanwhile, combine all batter ingredients, whisking until smooth.
  5. Quickly pour batter into hot pan(s). It should sizzle.
  6. Bake until puffed, golden brown and set, 15 - 20 minutes.
  7. Serve immediately.