I reckon I've got pretty close to my late Nanna's recipe at last 1 cup plain flour seasoning 1 cup milk 1 cup eggs Beat milk and eggs together in a jug add to flour in a bowl, slowly by making a paste at first to avoid lumps, whisking to add lots of air add mixture back to jug and refrigerate for 20 mins, then whisk again preheat an oiled pan at 225 celsius til smoking add batter from jug straight to the pan beef dripping is better than oil for flavour, but Rapeseed oil is great, as it has a high smoking point an 8 inch pan like the pic will take about 20 minute Tips.... the amount above, should be enough for 2 pans don't open the oven door during cooking use the middle shelf and take the top shelf out....to allow the puddings room to do their thing! ....Dig in ....
Just use a cup....any cup, or if you're posh, go to a cook shop and buy a stainless measuring cup...and use as a measure. Basically, equal volumes of flour, milk and egg
you do realise this is the wrong time of night to make a grown man dribble , lo ve yorkshire puddings.