Yorkshire Pudding for Breakfast

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beneath the bright name of a symbol of family English dinners lies a familiar pancake that has been dramatically puffed up in the oven. It's convenient to prepare the batter the night before, leaving just the task of turning on the oven, pouring the mixture into molds, and going about your morning routine. In 20 minutes, you'll have a batch of hot 'pancake' puddings ready to enjoy.

Ingredients

Wheat Flour - 1 glass
Milk - 1 glass
Chicken Egg - 1 piece
Butter - 0.7 oz
Lemon - 1 piece
Mascarpone Cheese Unagrande - 3.5 oz
Powdered Sugar - 0.1 oz

Step by Step guide

Step 1

Preheat the oven to 428°F.

Step 2

For the batter, mix together the flour, egg, part of the milk, and salt (you can add a spoonful of sugar if you're using sweet fillings). Whisk everything until you have a smooth, lump-free mixture (it's very easy to do when the batter is thick). Stir in the remaining milk. If possible, let it rest for about 20 minutes. Pour into a saucepan or pitcher.

Step 3

Place a small piece of butter in each muffin cup (silicone ones work best to prevent sticking), and heat in the oven until melted.

Step 4

Pour the batter into the molds (filling them halfway). Bake for about 20–25 minutes. At first, everything will be calm, then the puddings will rise sharply and overflow the molds, and you'll just need to achieve the desired level of browning. A little dip will form inside, which you can fill with whatever you like.

Step 5

For example, a simple mascarpone cream consists of cheese, powdered sugar, lemon zest, and lemon juice. Mix everything together and spread it over warm puddings.