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Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
Place the oven rack in the upper-middle position and preheat the oven to 450°F (230°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10–12 minutes, until the fat is smoking hot.
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