2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons hot drippings from roast or
    cooking oil if not serving with a roast

Beat eggs well. Add milk and continue beating. Add flour with salt and beat until smooth. Refrigerate batter 1/2 to 1 hour.

Preheat oven to 425 degrees F.

In an 11-inch cast iron skillet, heat oil or drippings until hot (just before pouring in batter). Pour batter into hot drippings. You will hear a sizzle as you pour in the batter. Bake for 25 minutes. The Yorkshire Pudding, when done, should be irregularly puffy and nicely browned. Serve immediately as the puffiness begins to flatten quickly.

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