Savoury Batter recipes and questions

hotcookie101

Thanks, thats what I was hoping for! What ratio of flour to eggs and milk do you use? Is it basically a thicker pancake batter?

Rikki

James Martin recommends making it the night before and keeping it in the fridge. I haven't kept mine over night but certainly a couple of hours before needed.

I don't actually measure as I've just got used to the consistency I like, but as a rule of thumb it's equal amounts of each. Crack an egg / eggs into container, use this line as a guide for milk, dry it and again for flour, plus seasoning.

SunnyGirl

I make mine in the morning too, leave them covered and give the batter the odd whisk when I pass

I use my Nana's (Yorkshire woman;)) really old recipe. She was passed it down by her Mum so it'll be ancient I suspect. It's simplw to remember as it's 2 of everything.

Makes 12 yorkshires in a bun tin

2 Tbsp of Flour
2 Tbsp Milk
2 Tbsp Water
2 Eggs
pinch of salt & pepper.

Put the flour into a bowl & stir in the other ingredients. Beat with a whisk or fork until the lumps have gone. It only takes a couple of minutes. I always go for the consistency of single cream for Yorkshires and just a bit thinner for pancakes. Thin with milk if needs be. Also I've used both plain & self raising flour but prefer self raising for Yorkies & plain for pancakes. This may sound a very strange recipe but it does work I promise!

huston_kw

hotcookie101 wrote: »

Thanks, thats what I was hoping for! What ratio of flour to eggs and milk do you use? Is it basically a thicker pancake batter?

For mine I have three beakers all same size, I crack an egg in one and then measure the same amount of milk in the next and same amount flour in the third, (not weight of each but to the same line as the egg fills the beaker - if this makes any sense) this makes 12 yorkshires. I've never gone wrong with this recipe, read this one on the mse forums but can't remember where from.

Edit - it's 2 eggs I use not one

SunnyGirl

Rikki wrote: »

James Martin recommends making it the night before and keeping it in the fridge. I haven't kept mine over night but certainly a couple of hours before needed.

Another good Yorkshire man :D

I make batter up for pancakes, for breakfast, the night before all the time so I'm sure it'd work for Yorkies too. I haven't done it as I usually forget about doing them until I'm peeling the veg on Sunday morning :rotfl:

Rikki

SunnyGirl wrote: »

Another good Yorkshire man :D

I make batter up for pancakes, for breakfast, the night before all the time so I'm sure it'd work for Yorkies too. I haven't done it as I usually forget about doing them until I'm peeling the veg on Sunday morning :rotfl:

You must beat the batter with a fork too. :cool:

LTJ

IMHO Freezing your batter mix a week or more in advance for a lighter crispier YP. Try it.

Rikki

LTJ wrote: »

IMHO Freezing your batter mix a week or more in advance for a lighter crispier YP. Try it.

Interesting I might give this ago next time I make yorkshires. I always make too much mixture.:o Then I use some as the gravy base.

sistercas

i always make my yorkshire pudding batter 1st thing in the morning and stick it in the fridge till I need it. I use 3 eggs and I always get HUGE puds

make sure the fat is smoking hot before you pour the batter in and do it quickly and shut the oven door and dont open it till they are deep golden in colour 15- 20 mins nomnomnom

zippychick

i might brave these today you know!