Ingredients
Equipment
Method
- In a large mixing bowl, whisk the eggs until they are smooth and bubbly.
- Add the water and milk. Mix well.
- Add the flour and the salt. Whisk until all ingredients are blended and you have a pancake-like batter.
- Refrigerate the batter while the oven is preheating. You can make the batter 3 - 4 hours ahead of time and keep it in the refrigerator, the colder the batter is the better .
- Preheat the oven to 425°F.
- Pour 2 teaspoons of oil into each cavity of the cupcake pan. You can also use beef drippings if you have them or a combination of both.
- Once the oven is at temperature, add the cupcake pan to the oven.
- Heat the pan for at least 10-12 minutes. It is a very important step. The pan and the oil need to be hot, almost smoking.
- Quickly pour the batter evenly into each cupcake cavity. You will fill each cavity about halfway. When pouring the batter, it will sizzle. Be careful.
- Immediately place the pan back in the oven and cook for 18-22 minutes. DO NOT OPEN THE OVEN for at least the first 15 minutes, preferably the entire cooking time, ie. 20 minutes.
- Serve and enjoy immediately!
Nutrition
Notes
See the post for more information, photos and tips.