⅞ cup of flour (250 grams)
½ teaspoon of salt
½ cup milk
½ cup of water
2 large eggs
2½ tablespoons butter for the pan
Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients and pour in the milk and water. Beat thoroughly with a whisk.
In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat the better well. Cover batter with plastic wrap and refrigerate for at least one hour or overnight.
When ready to bake: Preheat oven to 400°F and generously butter a 12-cup muffin tin.
Remove Yorkshire pudding batter from the fridge and beat until small bubbles rise to the surface.
Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half).
Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
Return to the oven as quickly as possible and bake for about 18-20 minutes or until golden brown. If the Yorkshire pudding is not brown enough, raise the pan to the top shelf of the oven and keep an eye on it while it is browning.
Remove from oven, and with a fork and serve immediately.