Jennifer’s Whole Wheat
Yorkshire Pudding Breakfast
My kids absolutely love Yorkshire Pudding!
It usually is eaten savory. In my true Jennifer fashion I could not stick to “normal”. We have also done it Savory but mainly eat it for breakfast and sometimes lunch.
My secret is Organic Palm Shortening! We order ours from Tropical Traditions.
I use the Large Muffin Tins. This recipe makes 12 Large Yorkshire Puddings or 24 Regular Muffin size Puddings
6 large eggs
1 teaspoon coarse salt
3 cups whole goat milk (or cow)
2 2/3 cups all-purpose flour, sifted (sometimes 1-2 Tbs more depending on consistency)
1 Tablespoon Psalm Shortening per muffin circle or reserved beef drippings (from Standing Rib Roast)
6 oz Chèvre
1-2 Cups Frozen Organic Blueberries
In a medium bowl, whisk together eggs until frothy. Whisk in milk, followed by flour with salt, until well combined.
You can Cover and refrigerate batter at least 4 hours, and up to overnight. However I usually do Not.
Preheat oven to 425 degrees with rack set in center of oven.
Add Palm Shortening (beef drippings) to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquidy and spread on its own without tilting. Bake for 12 minutes.
Reduce oven temperature to 350 degrees; and continue baking until pudding is puffy and nicely browned, about 15 minutes more.
While Pudding is cooking. Mix 6 ounces chèvre with thawed blueberries
**Serve warm. Top with Chèvre and Blueberries.
Enjoy with Sausage or Bacon
Have fun with this. For lunch some times we have these with lunch meat and avocado. They are awesome!