A few notes:
- If you have a fav yorkshire pudding recipe, you could just as easily use that...though I would still use butter in the pan instead of oil to avoid your breakfast having a 'roast' air about it.
- As with many of my breakfast recipes, I just use a coffee mug to measure, just because grams feel like overkill in the morning.
- Serve with the same things you would with pancakes...I made a compote out of blackcurrants; boiling 150g of them for a few minutes with 2 tbsp of sugar, but syrup, jam or also fresh fruit seem appropriate too.
You will need
1x20cm frying pan or roasting dish
1/2 cup milk
1/2 cup strong white bread flour
a splash of vanilla extract
a good knob of butter
- Right...let's go. Pop your frying pan or roasting dish into the oven and turn the heat on to as high as it goes.
- While that's heating up, beat everything except the butter into a nice big bowl so you have a smooth batter.
- When the oven's up to temperature, turn it down to 220°c.
- Take out the frying pan, and pop in the butter. As it melts swirl it around the frying pan so it's nice and covered.
- Pour in the batter and get it straight bake in the oven. DO NOT TOUCH THE HOT HANDLE....YOUR HAND WILL NOT LIKE IT....been there, done that.
- Cook for 20 minutes until it's puffed up and golden.
- Sprinkle lots and lots of icing sugar over the top and eat while hot and buttery.