Sunday # 5 Oven Pancake or Yorkshire Pudding

Markus chosed the theme. Also Anna wasn´t home and for some reason I´m not sure if she likes oven pancakes, so it worked out fine. When I was looking for recepies I found out that what in Sweden is called a oven pancake is pretty much the same as Yorkshire pudding. So I did both, and an extra choclate feature, but that didn´t turn out that well, so I´ll spare you the recepie.

News today: Ulf and Thomasine moved yesterday and was cleaning the old apartment, Hjalle and Frida bought a new car(a SUV:[), brother Anders got a new apartment.
Hjalle have learned how bluetooth works. Frida is planning to do some surgery on me. The downhill WC in Åre is still cancelling races due to bad weather.

So the jury today: Markus, Anna, Anders(brother), Frida, Ninni, Thomasine, Mika (11 months),Hjalle and Ulf.
Galettes are better than Yorksire Pudding, who in turn is better than the oven pancake and the chochlate dessert did not taste enough chochlate.It is a better idea to just make a cake.

The recipes

Oven pancake

2 3/4 dl wheat flour
3 eggs
6 dl milk
one pinch salt
1 tbs butter

Mix flour, salt and half the milk. Let the batter sit for 30 min in the fridge. Mix in the eggs and the rest of the milk.
Warm the oven to 225 degrees.
Butter a deep pan.
In the oven for 20-30 minuntil golden
Rest for 2-4 mins
Serve with, whipped cream, some sort of jam and or sugar.
I did half of the pancake with apple slices (Granny Smith) and cinammon.

This one is a internet ripoff.
Will edit it later

Classic Yorkshire Pudding
Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.
I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We've got main course and dessert recipes later.
Ingredients
125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping
Make sure the oven is hot - 220C / 475F / Gas Mk 8.
Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.