As recorded in a Yorkshire kitchen. Photos taken in haste, they are too good to leave hanging around!
3 large eggs (240g in total, before shelling)
200 ml milk
100 ml water
generous pinch of salt
142 g plain flour (not strong flour)
lard or sunflower oil for greasing the tins
The quantities are critical, so you need to weigh the eggs. If in doubt use more eggs and correspondingly less milk.
Make a well in the flour and add the eggs, gradually incorporating the flour from the sides. If it gets too thick add some of the milk. Once smooth, add the rest of the milk and the water. The resulting mixture is very thin, no thicker than pancake mixture and barely coats the back of a spoon.
Leave to stand 30 mins or more, then stir.
The tins I use are 7cm diameter by 3 cm deep, with 12 on a tray. Pour one teaspoon of oil in each tin and heat until the fat is smoking in an oven at 250C (I use a fan oven). Quickly remove the tray from the oven and pour in just under 2 tablespoons of mixture into each tin. Return to the oven for about 10 minutes, until golden.
Serve with gravy or maple syrup and cream.
The amount of mixture in the tins is critical. Too much and the result will be soggy.