Air Fryer YORKSHIRE PUDDING:
Mix ahead and refrigerate for 4 hrs or a day or so . They are even more fluffy and holey if batter is refrigerated. So my suggestion is make a batch, and try it both ways.
Preheat pan for 10 min in oven. Put 1 tsp fat ( beef pork or other. Even butter) into preheated mini cast iron, or other pan at 400° for 5 minutes ..( not glass, it can break from thermal shock) .
Pour batter half way to the top of the cast iron minis.. change Air fryer temp to 370° and air fry for 13-15 min.
Serve immediately with the traditional gravy, or make for after dinner for dessert. Serve with honey butter or maple syrup butter
So because this is a ratio recipe, here is what I
did.
4 large eggs = 1 scant cup.
1 scant c flour.
1 c milk.
1 tsp salt
Butter for the greasing the Pan.
In a bowl or the stick blender cup, beat eggs, add Salt, Milk and then flour, mix well so there are no lumps, store in refrigerator container. I poured my batter the into my kitchenaid stick blender mixing cup because it has a lid. You can also mix it up in there .
Here is another batch. Made with 2/3 c flour, 2/3 c whole milk, 2 pinches Salt and 2 large eggs. Made in the Breville on convect air fry, 450° 5 min- then 400° 6 more min.
Preheat cast iron, 10 min, drop 1 Tbsp butter in each, return to the oven just until the butter barely starts to smoke, quickly pour in batter to half way up the side of the pan. Save the rest for another time or make it in another dish.
See the one in the copper pan. That one was done in the duo Crisp +air fryer on 400° for about 6 min.
The one on the lower right was done in the Duo Crisp with the Air fryer Lid. The high Air flow from the fan above causes the swirl pattern. They do better undisturbed but are still so good!