Rye Free Classic Yorkshire Pudding

Total time1 hr 5 min

Prep time10 min

Cook time25 min

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Ingredients

6 servings

3 large eggs
¾ cup whole milk
¼ cup water
¾ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp fine salt
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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