Yorkshire Pudding

Breakfast is my favorite meal of the day! Mostly because Matt gets up with me to prepare it. Although we're not very awake or talkative, it is quality time together. If it was just me, we'd be having cold cereal for breakfast every day and breakfast for dinner on occasion. Thanks to Jaymie, one of my Tooele neighbors, I have this delicious recipe for Yorkshire Pudding. Depending on where you're from, the name might be different. I believe they're also called Popovers. I always make a double batch because the leftovers are great for snacking on later, and they're healthier than a lot of other snacks the kids might create or get ahold of!

Yorkshire Pudding:

1 cup milk

4 eggs

1 cup flour

1/2 tsp. salt

Preheat oven to 400 degrees. Grease muffin pans WELL! Fill cups only 2/3rds full. Bake for 15 minutes and remove from pans immediately or the bottom of the yorkshire puddings will burn.

These can be eaten plain, or they can be topped with anything you can imagine! Each member of our family likes something different on their yorkshire pudding: maple syrup, peanut butter, jam, butter, etc.

This recipe can also be used as the outer portion of eclairs! They're SO easy to make. The funnest part is turning on the oven light and watching them rise taller and taller during the last couple minutes of baking. If you don't have time to cook in the morning, try these as an after school snack!