¾ cup flour
½ tsp salt
1 Tbsp water
1. Preheat the oven to 450F. Pour drippings into a muffin tin and place into the oven for 10 min. Sift flour and salt into a mixing bowl. Make a well in the center and add milk and the water gradually, beating with a wooden spoon.
2. In a separate bowl, beat with a hand-held mixer until the eggs are fluffy. Add them to the flour mixture. Beat until the bubbles rise to the surface. Pour the batter into a pitcher or jug and refrigerate it for ½ hour.
3. Rebeat the batter and pour it quickly into the still-hot cooking pan. Bake it in the oven for 10 minutes at 450F. Then reduce the heat to 350F and cook it for an additional 15 minutes, until it is well risen and has turned a golden brown. DO NOT OPEN THE OVEN DOOR WHILE IT IS COOKING.)
Serve immediately from the pan in which it has been cooked.