Save and freeze pan drippings from previously cooked beef roasts for this recipe.
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 2 eggs beaten
- 6 Tablespoons roast beef pan drippings
- (If not enough drippings, add butter to make desired amount.)
Directions
All ingredients should be room temperature.
Combine flour and salt. Make well in center and pour in milk and water. Beat until light and bubbly. Add eggs and beat again until large
bubbles rise to the surface. (May cover and refrigerate for one hour; then beat again.) Have hot muffin tins, each containing 1/2 Tablespoon
hot beef drippings. Add three (3) Tablespoons of batter to each muffin pan. (A hot 9 X 13 pan may be used.) Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake another 15 minutes. Serve immediately.
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Submitted 6/13/05.
Source: Atlanta Cooknotes
Submitted By: Karol
Willisgap@cs.com
Yorkshire Pudding