I always use 4 ounces plain flour, 4 eggs, a pinch of salt and nearly half a pint of milk, Gas mark 7, approximately 25 minutes. Tray in the oven at least 10 minutes until the fat is smoking, pour the batter, place tray on top shelf and do not open the door until cooked.
I find making the batter about 40 minutes beforehand is ample and no need to refrigerate.
As Caravel says, roast potatoes and parsnips are another essential.

Hope you had a fluffy pillow and not a soggy blanket

........Orda