1 mugful Flour
1 mugful Eggs
1 mugful Milk
Salt and pepper
Use one standard mug to measure out the flour into a large bowl.
Crack the eggs into the same mug, up to the same level that the flour was at. Add to the flour.
Whisk the flour and eggs together until as smooth as you can.
Measure the milk into the mug, then pour into the bowl. Whisk until well combined, then season to taste with salt and pepper. Cover and leave to sit for half an hour.
Preheat the oven to 220C. Pour a dash of oil into each hole of a 12-hole muffin tin. Put into the oven and heat for 10 minutes or until smoking.
Carefully remove the tin, then pour the batter into the prepared muffin tin, dividing it carefully between the 12 holes.
Put back into the oven, close the door and bake for 30-45 minutes or until golden brown and really well risen.