Low Sodium Classic Yorkshire Pudding

Total time1 hr 5 min

Prep time10 min

Cook time25 min

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Ingredients

6 servings

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup whole milk
¼ cup water
¾ cup all-purpose flour
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp beef drippings oil or vegetable oil

Instructions

1
Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
2
Place the oven rack in the upper-middle position and preheat the oven to 450°F (230°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10–12 minutes, until the fat is smoking hot.

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