[Sca-cooks] Re: Yorkshire pudding was RE: british food.

[Laura C. Minnick]

At 08:16 AM 9/16/02 -0700, you wrote:

>My late stepfather's family has served Yorkshire pudding, made in a
>13bymumble glass pan and butter, for breakfast for about 60 years. It's
>excellent warm out of the oven with milk, sugar and butter, or sugar,
>butter and lemon juice. They call it "Pauling Omelet."
>
>2 c. flour
>1/2 c. each milk and water
>pinch salt
>2 eggs
>
>Start oven at 400, melt butter in pan while mixing ingredients, being
>careful not to scorch the butter. beat eggs, beat in milk and water.
>whisk in flour and salt. Pour batter into pan, bake at 400 for 20
>minutes, turn down heat to 325 and bake for another 15 minutes.
>
>It collapses in the center either just before pulling it out of the oven
>or just as it comes out. The crust rises specatularly crusty and crunchy
>around the edges of the pan.
>
>ciorstan
>(Yes, THAT Pauling)

I'm surprised it doesn't have masses of vitamin C added. ;-)

That recipe is nearly identical to the one I have for Dutch Pancakes, or
Dutch Babies. I like to serve it for holiday breakfasts- it is good
drizzled with maple syrup, sprinkled with powdered sugar or cinnamon sugar,
of my fave- smeared with sour cream and lignonberries. Oh yum! When the
kids and I were on our own in Family Housing at the University, it was
really a wonderful thing to have a big cozy breakfast with Dutch Babies and
bacon on a holiday- starting out the day like that just felt right...

*sigh*

'Lainie
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Sometimes Life makes drastic changes without our permission...