DESCRIPTION
This recipe is basically a yorkshire pudding but it has sauteed onions and herbs mixed into the batter. This makes it a bit like a cross between stuffing (which often has lots of herby flavor) and Yorkshire Pudding. It’s wonderful served with roast pork and also with roast chicken.
Ingredients
Scale
- 1 large onion, chopped
- Vegetable oil or lard
- 1 cup all-purpose flour
- 1 tsp. salt
- 3 eggs
- 1/2 cup milk
- 1/4 cup water
- 2 tsp. dried sage leaves (or 3 tsp. fresh sage, chopped fine)
- 1 tsp. dried thyme leaves (or 2 tsp. fresh thyme leaves, chopped fine)
Instructions
- In a skillet warm 1 tablespoon of oil or lard over medium low heat. Add the onion and cook, stirring occasionally, until soft but not brown, 4-5 minutes.
- Meanwhile, combine the flour and salt in a medium bowl. Make a well in the center and crack in the eggs. Stir well.
- In a small measuring cup, mix together the milk and water. Pour about half of it into the flour and egg mixture and stir. Add a dribble more and then stir. Continue adding liquid just until the batter is about the thickness of a thin pancake batter. I typically use about two-thirds of the liquid. Beat by hand with a whisk for 2 minutes. Let the batter sit at room temperature for one hour. Or cover and refrigerate it up to 24 hours. *Everything up to this point can be done ahead of time.*
- If the batter is in the fridge, take it out. Preheat the oven to 400ºF.
- Measure 2 tablespoons of vegetable oil or lard into a 9″ pie plate or a rimmed 9″x11″ baking sheet. Put the pan into the oven until the oil is very very VERY hot, 7-10 minutes.
- While the oil heats, stir the onions, sage, and thyme into the batter. Once the oil is hot tilt it around to distribute the oil evenly in the pan. Then immediately and carefully (watch out for oil spatters!) pour the batter into the pan and put it back into the oven. Don’t open the oven for at least 20 minutes.
- Bake until it is well-browned on the top and on the bottom, 25-30 minutes. Serve while hot.