This is THE BEST accompaniment to a prime rib dinner. Okay, fine…horseradish sauce is first, but this should be on your table right alongside this. If you’re ever in San Francisco, check out the House of Prime Rib if you can get a reservation. That place may make you a believer, if I can’t. Please do not make this unless you have a cast-iron skillet…I beg you. You can make this in individual servings if you want to be extra-fancy. I’m sure this would go along with other main dishes, but prime rib is my go-to.
[tasty-recipe id=”33716″]
Not very good my recipe is better sorry mine is lighter and mine rise better. Mine is 1 c flour 1 c milk a dash of salt 3 beaten eggs
Sorry to hear you didn’t like the recipe. Did you not have success when making it?
Thanks Margaret for your somewhat boastful response. So very helpful with the fraction of information you provided.
But I have some questions::
– What was your cooking temperature?
– How long did you cook it for?
– Did you use any oil?
– How do you quantify a “dash”?
– Did you make it in a skillet like this recipe?
– Did you actually make this recipe to compare it your “better” recipe?
– Do you post unhelpful comments often just to blow your own trumpet?
Regards,
Barry
Made this it was amazing thanks
Great to hear! Thanks for the comment.
Hey Amanda,. thanks for the recipe!!! I appreciate the time you took to share. Turned out great thanks to your instructions. I sincerely hope “Margaret” develops a better attitude and and becomes a nicer human being this year.
Thank you so much for your feedback!
I love this recipe! I use it all the time! Today I’m using it to make a Reuben wrap!!! ?
Thank you for leaving a comment! That sounds like a great-and unique-way to use Yorkshire puddings!
I’m trying this for Christmas dinner this evening. Can’t wait. Even better, you’re a Hawkeye!! Go Hawks