Type what you have

Ingredients

• ✓ beef dripping
• water
• cornstarch
• garlic salt
• browning sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).

By thedailygourmet

Ingredients

• ✓ beef dripping
• egg
• all-purpose flour
• salt
• milk

Instructions

1. 1 Blend eggs in a blender for 2 to 3 minutes.
2. 2 Sift flour and salt together into a bowl. Add flour mixture and 1/4 cup milk to the blender; blend until smooth, about 1 minute. Scrape batter from the sides of the blender and pour in remaining 3/4 cup milk; blend until smooth, 2 to 3 more minutes.
3. 3 Refrigerate batter for 1 to 2 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Divide beef drippings among six muffin cups in a 12-cup muffin pan. Place the muffin pan into the preheating oven and heat until drippings are very hot.
6. 6 Remove pan from the oven. Pour batter over hot beef drippings.
7. 7 Bake in the preheated oven until puffed and slightly browned, 20 to 30 minutes.

By Caitlin

Ingredients

• ✓ beef dripping
• egg
• milk
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6-cup muffin tin.
2. 2 Whisk eggs in a medium bowl until well-blended. Stir in milk, flour, and salt. Fill the muffin cups about halfway.
3. 3 Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

By IBELLIBIE

Ingredients

• ✓ beef dripping
• all-purpose flour
• salt
• milk
• egg
• water

Instructions

1. 1 To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
2. 2 Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.
4. 4 Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.
5. 5 Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.

By Mort Tibble