popover in a baking dish: yorkshire pudding with honey butter
What is the difference between Yorkshire pudding, German pancake, and Dutch baby?
In general, German pancake and Dutch baby are interchangeable. Besides the hardware being used–baking dish for Yorkshire pudding (also baked individually in ramekins or muffin tins) and cast iron skillet for German pancake and Dutch baby–the former is savory and sometimes made from the dripping from roasted meat while the other two are usually sweet.
However, the three are more similar in the sense of ingredients and cooking method. There is hardly any chemical leavening product (i.e. baking powder or baking soda) being used, and all the leavening power comes from the beaten eggs. To help them puffing up, the baking dish must be well greased and preheated in the oven. Plus, the texture is eggier than pancake and denser than crepe; it is more like the thickest part of a popover or chewy cheesecake with crispy crust. Finally,it is normal that they deflate after being taken out of the oven, so do not be frightened by the look. A wedge of any of these will give you a wonderful day.
yorkshire pudding with honey butter
Makes 4 servings
1 cup AP flour
1/2 tsp salt
1 cup milk (not fat-free)
1 tbsp melted unsalted butter, cooled slightly, plus more for the baking dish
honey butter for serving (recipe follows)
Preheat the oven to 425F. Generously butter an 8*8 baking dish and place it in the heating oven.
Using a blender or food processor or stand mixer with whisk attachment, mix together all the ingredients except honey butter until smooth. The batter will be thin.
Carefully take the baking dish out of the oven (it’s very hot) and pour the batter into the dish. Return it to the oven and bake for 20 to 30 minutes until puffed up and golden brown on the edges. Serve warm with honey butter.
4 tbsp unsalted butter, softened
1 tbsp honey
Stir the two ingredients together until well combined. Enjoy at room temperature and refrigerate the leftover in an airtight container.