This is a traditional English recipe, one of many that I still use when I return to Poland.
Eat any number of eggs into a glass. Then we measure the same volume of milk and flour in relation to the volume of eggs.
Combine eggs with milk and a pinch of salt and beat thoroughly with a mixer - leave for about 10 minutes.
Then add the sifted flour and mix thoroughly with the mixer so that there are no lumps in the dough. We leave the dough for at least 30 minutes (even up to several hours).
Put a small piece of lard into the muffin mold or pour oil over a teaspoon of tea and put it in the oven preheated to 220C.
Add 2 tablespoons of cold water to the dough and mix again. When the muffin mold is well warmed up - pour the dough into 1/3 of the volume of each mold and quickly put back into the oven.
Bake about 20 minutes until the muffins are grown and browned.
It can be served as an addition to the meat with sauce (I like it the most with mushroom or mushroom sauce).
Cold, it can be served with various sweet additions, sauces, creams and fruit (just like pancakes).
