Scott’s Yorkshire Pudding

Thanks Scott for the perfect Yorkshire Pudding recipe!!

This is really a never fail measurement for me… seems eggs are always a different size, I do 1 cup of eggs, today it was 5 small eggs, 1 cup of milk and 1 cup of all purpose flour. I mix it up but don’t over mix (I used a hand whisk) then I left the mixture on the counter for about an hour. I put the oven on 475, added some crisco oil to a no. 10 skillet, let it get almost smoking hot, then pour the batter in. It should sizzle. Watch it carefully. This one took about 18 minutes. Serve with gravy!!! 😀 (no calories here at all!!)