Yorkshire Pudding

(Serve with roast beef)

I’m pretty sure Mom got this recipe from Shirley Anderson years after all of us left home; it’s way fancier than anything she made for the roast beef dinners I remember.

1 cup flour

1/2 tsp. salt

1 cup milk

2 eggs

Beat all ingredients together with a rotary beater (egg beater) just until smooth (Overbeating will reduce volume). Put an 8 x 8 x 2-inch pan in the oven to heat. Remove roast beef, increase oven temp to 425, pour off 1/2 cup pan drippings and pour them into the pre-heated pan. Add batter, bake 35-40 min. Cut into squares and serve immediately.