Yorkshire pudding, aka A pop over pancake 😋 ❤️

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat and is more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: plain flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Weigh 5 eggs (283 g) and transfer to a mixing bowl.

Weigh out 233 g of milk and add 50 g of water to replace part of the milk, making it lighter and crispier.

Pour the milk and water mixture into the bowl with the eggs.

Weigh 283 g of flour and add it to the egg and milk mixture.

Using an electric whisk, mix until smooth, scraping down the sides halfway through to incorporate all flour.

Run the mixture through a sieve to ensure it's smooth and lump-free.

Place the smooth mixture in the fridge to rest for 2 hours.

Preheat the oven with goose fat and vegetable oil until hot.

Pour the batter into the hot fat, filling it about 3/4 of the way up.

Bake in the oven for 20 minutes at gas mark 7, 220°C (428°F).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens