Lactose-free Yorkshire puddings

Ingredients for 1 servings:

• 250 ml oat milk (oat drink)
• 2 eggs, size L
• 130 g wheat flour or spelt flour
• 1 pinch of salt
• 50 ml oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the batter, put all the ingredients together in a shaker and mix or mix with a mixer. It’s best to let it swell a little. Preheat the oven to 180 – 200°C fan/convection oven. Add 2 mm of oil to each hole of a 12-hole muffin tin. Place the tin in the preheated oven until the oil is hot enough to start bubbling. Remove the tin from the oven and add about 2 cm of batter. Return to the oven and bake for 10 to 12 minutes, until the edges of the Yorkshire puddings have risen and are crispy brown. Then remove from the oven. The Yorkshire puddings can be filled with a fresh mushroom ragout, for example. They go great with roasts and gravy, but are also suitable as a cold dish served with a tomato and shallot salad. For a more oriental twist, sprinkle black sesame seeds on the batter before baking to create pitta-style Yorkshire puddings.