Yorkshire pudding batter, to rest or not to rest?

[Ihopeyourcakeisshit]

Reading many conflicting recipes as to which method delivers best risen puds, so seeking definitive MN answer

I rest it and then beat it again just before it goes into the hot fat.

I've tried both ways several times and can't say I've noticed a difference but there must be some science behind which is the best.

Also so you rest it in the fridge or at room temperature?

I've read to rest it in the fridge.

Bumping for the Sunday roasting crowd

Mine turn out best using room temperature milk then I rest at room temperature before going into a hot oven.

Rest in the fridge for 20-30 mins. Then whisk madly before pouring into hot oil coated tins.

Rest at room temp. Always get a good rise but since I've never rebelled against countless generations of Ribbon family custom and tried without resting I don't know if they'd still rise. Maybe I'll try this non-conformist approach next time or maybe I won't.

Whenever I make pancakes (same recipe as Yorkshire puddings) I notice a big difference when I rest the batter

Same ingredients, not same recipe!

Rest, always rest.

Rest at room temperature (it's somethng to do with the flour absorbing the liquid?) and then beat before pouring and cooking

I always rest in the fridge, then give a quick whisk before pouring it into spittingly hot fat. Works every time.