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Popovers, Panekooken or Yorkshire Pudding
Divide the oil between 6 muffin cups OR pour it into a 9-inch round pan. Place the pan in the oven to heat at about 425°. While the pan is heating prepare the batter. In a medium sized bowl combine the dry milk, salt, egg whites and flour. Mix well. Add the water. Beat the mixture until it's smooth and about as thick as heavy cream. Remove the hot pan from the oven. Pour the batter into the pan or divide it between the muffin cups. Place the pan into the hot oven and bake at 425° for about 30 minutes. The bread will be puffed, fluffy and crispy brown around the edges. Remove from the oven and serve immediately. Popovers, Pannekooken and Yorkshire pudding are all made from the same batter. The only leavening is provided by the eggs. Dried egg-whites are becoming widely available under the brand name Just Whites. They work perfectly in this recipe. I have also tried it with 1/3-cup of dried whole egg, but it doesn't puff up the way it's supposed to. For this reason I recommend only dried egg whites for this recipe, and not dry whole eggs. I have tried preparing this bread with all whole wheat flour but it doesn't turn out as good. At least half white flour is necessary for the right puffiness.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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