Yorkshire pudding! Again, because duh.

Gather noble soldiers! This is all you need. I'll put the full recipe at the bottom for a teal deer once the picture show is done.

This should be vaguely 7/8ths of a cup of flour. Try to get it vaguely close-ish.

1/2 tsp salt

Whisk and make a well in the center then pour in....

1/2 cup of milk (dig that meniscus action)

and a 1/2 cup of water (awww yisss more of that sweet meniscus action)

Then beat the flour, salt, milk, and water until it's "fluffy". I went with the appearance of bubbles.

Into that you need 2 eggs (preferably at room temperature).

Then beat the ever loving crap out of it until there are tons of large bubbles that show up when you're beating it. I have my lovely hand mixer with a whisk attachment to make this easier. Start low, then kick it up high to get the bubbles coming up. Once that's done....

Cover and fridge that saucy minx for at least an hour. Best for longer in most cases; usually do those at the beginning of the day and let them sit until everything else is almost ready. Since I wanted these immediately....

Undo on four hundo

Then yes, I am a "heathen" who does this in muffin tins, but I want small portions. To make sure I have enough oil, but not too much, I fill the one cup with oil (as you can see), and divvy it up through the other cups.

Using a tablespoon means I can get a good coverage. Just need enough in each cup to cover the bottom of it.

Then pull the batter out of the fridge and whip the everloving beans out of it again. Now.... *technically*.... I should have let the batter warm up to room temp, but again... wanted puds immediately.

I use my quarter cup and then fill each muffin cup.

Like so!

mmmm look at all those bubbles. Then into the oven at 400F. No pictures of that because my oven is dirty right now. Leave them in for 20 minutes and do. NOT. open the oven door! After that 20 minutes, turn it down to 350 and give them another 10 to 15 minutes.

And I totally pulled them after 5 but, again, definite craving.

tl;dr

7/8 cup flour
1/2 tsp salt

whisk together, make a well and pour in

1/2c water (room temp)
1/2c milk (preferably at room temp)

Whip until "fluffy" then add

2 eggs

Whip the mixture until large bubbles appear. Cover and refrigerate for at least one hour. After that, remove it and let it come up to room temp. Then whip the everloving crap out of it until the bubbles come back with a vengeance.

Oven to 400F. In a muffin tin, fill one cup with a high temp oil (canola, or melted shortening), and then divide it amongst the other cups; use a tablespoon, and make sure the bottom of the cup is just barely covered.

In each muffin cup, pour in about 1/8th of a cup of the batter. Basically to a depth of 3/4" in the little tin thing.

Chuck it in the searing hot oven for 20 minutes undisturbed, then give it another 10 to 15 at 350F until nice and golden brown.