To make a light batter, good either for baking as a Yorkshire pudding,
for boiling to eat with sauce, or for frying as Pancakes, allow to
every egg two large tablespoonfuls of flour, half a saltspoonful of
salt and a breakfast-cupful of milk.
When mixing, break the egg first into a basin, add the salt, then the
flour and a quarter of the milk, then beat well and briskly, so as to
work out all traces of lumps, and gradually beat in the rest of the
milk. A little water as well as the milk makes the batter lighter than
one made with all milk. Increase the proportions according to the size
of pudding or the number of pancakes required.
This batter can be poured into a shallow baking tin containing some
hot fat—for a Yorkshire pudding—and baked rather quickly in hot oven,
or poured into a buttered mould which it will three-parts fill, tied
down and boiled or steamed for two hours, or taken by small cupfuls and
poured into a well-greased frying-pan and turned over as it sets and
browns.