Indulging in the rich and savory goodness of Yorkshire puddings usually involves a patient wait for the oven to work its magic. However, for those craving the delectable delight in a fraction of the time, our Speedy Stovetop Yorkshire Puddings recipe is here to transform your culinary experience. While this may not be the traditional oven-baked version, it promises a quick and satisfying alternative without compromising on flavor.
Ingredients: Gathering the essentials for this expedited recipe is a breeze – 1 cup all-purpose flour, 1 cup milk, 2 large eggs, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. These simple ingredients come together to create a batter that captures the essence of Yorkshire puddings.
Instructions: Begin by whisking the flour, milk, eggs, and salt until a smooth and velvety batter forms. In a heated non-stick frying pan, introduce the vegetable oil, ensuring a generous coating. Pour the batter into the pan, forming a substantial pancake-like structure. To achieve the perfect balance of crispy edges and a golden-brown bottom, cover the pan with a lid and allow it to cook for 10-15 minutes. Keep a vigilant eye to prevent any undesirable browning.
Once the first side achieves its desired texture, execute a graceful flip with a spatula, and let the other side cook for an additional 5-7 minutes. The result is a quick and savory stovetop Yorkshire pudding, ready to be sliced or served whole.
Our Speedy Stovetop Yorkshire Puddings offer a delightful compromise when time is of the essence. While they may not adhere strictly to tradition, the expedited cooking process ensures a sumptuous treat that captures the essence of this classic British dish. Perfect for those craving a taste of Yorkshire in a hurry, this recipe transforms a time-consuming culinary endeavor into a quick and delicious reality.
Giant Yorkshire puddings in 20 minutes – no oven needed
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- In a bowl, whisk together the flour, milk, eggs, and salt until you have a smooth batter.
- Heat a non-stick frying pan on the stove over medium-high heat. Add the vegetable oil and swirl it around to coat the bottom of the pan.
- Once the oil is hot, pour in the batter. The key is to create a large pancake-like structure, so don’t spread it too thin.
- Cover the pan with a lid and let it cook for about 10-15 minutes. Keep an eye on it to ensure it doesn’t burn.
- Once the edges are crispy and the bottom is golden brown, carefully flip the pudding using a spatula. Cook for an additional 5-7 minutes on the other side until it’s cooked through.
- Remove from the pan and cut into slices or serve it whole.