Ingredients for 6
4 large eggs, note volume in a measuring cup
equal quantity of milk to your measured eggs
equal quantity of all purpose/plain flour to measured eggs
¼ tsp salt
2 Tbsp lard, beef dripping or vegetable oil
Directions
Preheat oven to 450°.
Whisk together eggs, milk, and salt in a large mixing bowl. Let rest for 10 minutes.
Gradually sift the same volume of flour (as the eggs) into the milk and egg mixture, whisking together until smooth and no lumps remain.
Let the batter to rest for at least 30 minutes, longer if possible – up to several hours.
Place a pea-sized piece of lard, beef drippings or ½ tsp vegetable oil into each muffin pan section and heat in the oven until the fat is smoking. Add 2 tablespoons of cold water to the batter and whisk until combined. Fill a third of each section of the pan with batter and quickly return to the oven.
Cook until golden brown, about 20 minutes. Repeat the last step again until all batter is used.
Serve with a savory gravy or sauce.