This is described as being a pancake, but to someone from the north of England, this is a Yorkshire pudding. This dish is super similar to a ‘Toad in the Hole’ but instead of sausage, the Yorkie is baked in the oven until crispy and puffed up.

This was super delicious and has made me think about what other ingredients would work in a Yorkie!

Ingredients

FOR THE BATTER

• 4 thyme sprigs, leaves picked
• 180 g plain flour or a gluten-free flour mix
• 750 ml milk of your choice
• 4 medium free-range eggs
• 100 g feta, crumbled (optional)
• 2 Tbsp. butter

FOR THE TOPPING

• 1 small red onion, cut into wedges
• 8 cherry tomatoes, halved
• 100 g Tenderstem broccoli, trimmed into shorter lengths
• 2 Tbsp. olive oil

FOR THE GLAZE

• 60 ml balsamic vinegar
• 2 Tbsp. runny honey
• 2 thyme sprigs

TO SERVE

• 2 large handfuls rocket
• Parmesan or vegetarian Italian-style hard cheese shavings

Directions

1. Preheat oven to 220°C (200°C fan) mark 7 and put a roughly 25 x 30cm roasting tin inside to preheat.
2. For the batter, in a large bowl, whisk the thyme leaves, flour, milk, eggs, feta (if using) and 1tsp fine salt, until combined.
3. For the topping, in a separate bowl, gently toss the onion, tomatoes, broccoli, oil and some seasoning.
4. Add the butter to the hot roasting tin and return to the oven for 1min to melt. Carefully remove from the oven and tilt the tin to spread the butter. Pour in the batter and arrange the onion, tomatoes and broccoli on top, but not all the way to the edges.
5. Return to the oven for 25min, or until puffed with a dark crust. Meanwhile, make the glaze. In a small pan over low heat, simmer the balsamic vinegar, honey and thyme sprigs for 5-10min, swirling the pan every so often (watch that it doesn’t burn).
6. Brush the pancake crust with the glaze, reserving a couple tbsp. Slice and serve with a simple rocket salad, drizzled with the reserved glaze and sprinkled with cheese shavings.