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In praise of egg batter

Eggs, milk, flour. Three basic staple ingredients, that when mixed together in different proportions give you a range of different results.

The starting point is Yorkshire puddings: a ratio of 1/2 cup flour to 1/2 cup milk to 1 egg. Reduce the flour just a bit, and you get popovers: like Yorkshire puddings but a little lighter and fluffier.

In the other direction, if you increase the egg a bit and decrease the flour, you get Dutch Babies, thicker, denser, eggier. Throw in some sausage and thyme, and you have Toad in the Hole.

If you get rid of the flour altogether, you have quiche.

If you decrease the eggs and add just a bit of baking powder, you have pancakes.

These are all simple to make, and once you master one, you’ve effectively mastered them all. They are great additions to your repertoire: you probably already have the ingredients, they are quick and easy, they are very filling, and the finished products look much more impressive than they should given how little effort they really take.

Peace, love, and biscuits (or Yorkshire puddings),


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