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Ingredients
1 cup flour
1/2 teaspoon salt
1 cup milk
2 tablespoons melted butter
2 eggs, beaten*
2-4 tablespoons of roast drippings
- * If you double the recipe, add an extra egg to the batter.
Directions
- Whisk together the flour and salt in a large bowl
- Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream
- Chill for 1 hour
- Preheat oven to 450°F
- Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish
- Heat the dish in the oven for 10 minutes
- Carefully pour the batter into the pan
- Cook for 15 minutes at 450°F
- Reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown
- Cut into squares to serve