In a medium bowl, whisk together 1 cup of plain all-purpose flour and a pinch of salt until well combined. In a separate bowl, crack and whisk 3 large eggs and 1 cup of whole milk until light and frothy. Gradually pour the liquid into the flour mixture, whisking continuously until smooth. Refrigerate the batter for at least 30 minutes.

Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin on the middle rack to heat thoroughly.

Remove the muffin tin and add about 1 to 2 teaspoons of beef drippings or vegetable oil to each cup. Return the tin to the oven for 10 minutes until the oil is shimmering.

Swiftly pour about 1/4 cup of the chilled batter into each muffin cup, filling halfway. The batter should sizzle upon contact.

Bake for about 20 minutes without opening the oven door, until golden brown and crispy.

Remove from the oven and serve immediately with your favorite roast and gravies.