Courtesy of Glen Powell (thank you).
Ingredients
- Equal parts egg, milk, and flour by volume
- For example, 4 eggs is enough for a 6-well tin
- Salt
Method
- Mix batter without salt, and let sit in fridge for 12-24 hours
- Add salt right before cooking, stirring the batter back together.
- Preheat oven and the pan (dry) to 475
- Add a half inch or less of high smoke point oil or fat to each well, and return to oven to heat the fat
- Fill each well two-thirds of the way up, quickly
- Bake on a tray to catch drippings until they have stopped growing
- Drop oven to 350 and cook for 15-30 minutes more to dry out and set their shape
Can be make ahead of time and flashed to reheat