Yorkshire Pudding (Pan Style)

Savory, dramatic, and perfect with roast beef—or anything that deserves a crunchy, airy companion.

Ingredients

• 1¼ cups whole milk

• 4 large eggs

• Scant ½ teaspoon salt

• Freshly ground black pepper

• 1 cup all-purpose flour

• 3 tablespoons neutral oil (vegetable, canola, or avocado oil)

Instructions

1. Preheat & Prep the Pan

• Heat the oven to 450°F.

• Pour 3 tablespoons oil into an 8×10-inch Pyrex or heavy oven-safe pan. I prefer using a cast iron pan or a Le Cruset frying pan -- see the photo

• Place the pan in the oven for 10 minutes—you want it blisteringly hot before the batter hits it.

2. Whisk the Batter

• In a mixing bowl (stand mixer, hand mixer, rotary, or whisk), combine:
  milk + eggs + salt + pepper.

• Whip until smooth and a bit frothy.

• Rest 15 minutes—this hydrates the flour and gives superior rise.

• After resting, whisk in the flour until you have a smooth, pourable batter.

3. Bake

• Carefully remove the screaming-hot pan from the oven.

• Immediately pour the batter into the pan.
  (It should sizzle on contact—that’s the sound of success.)

• Bake 20 minutes or until deep golden, puffed, and glorious.

• Don’t open the oven door during the rise. Trust the process.

4. Serve

Bring it to the table triumphantly—cut into slabs or tear with your hands.

Chef Notes

• If your oven runs cool, bake an extra 3–5 minutes for maximum crisp edges.

• This works beautifully with roast beef, roasted vegetables, or anything with pan drippings.

• For extra savoriness, whisk a teaspoon of Dijon into the batter—optional but delicious.