I am pretty sure the leavening agent is the liquid in the batter, although maybe a little air. But typically with batters like this, the egg and flour form a matrix that stiffens as it heats, which allows the steam from the liquid to make the rise in the pudding. Air is typically a leavening agent only with things…

I made Yorkshire pudding for the first time this holiday. I have a long history with Dutch oven pancakes, which are similar. In all cases I always rest the batter in the fridge overnight if I want the best results, then allow it to warm before baking. This resting, which you also do with crepes, allows the starch to…

Well, to be fair he did write a book on sociopathy. He is certainly better at recognizing the signs than most.