All the cookbooks say you should let Yorkshire pudding batter stand for at least an hour after mixing. We all agree that a good Yorkshire pud should be light. I’d have thought that putting it in a hot oven immediately after mixing would trap more air in it. What am I overlooking?
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Dottie R - said
May 4 2011 @ 09:24
You mix it again after the batter stands, just before adding it to the hot pan. I think that’s what you’re overlooking. I’m not sure what it does to the batter by letting it stand, but I also do that with pancake and crepe batter so they’ll turn out lighter.
Enjoy your Yorkshire Pudding!