Pop-overs
A dish that leans on flour and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup flour
- ¼ teaspoon salt
- ⅞ cup milk
- 2 eggs
- ½ teaspoon melted butter
Make it lactose-friendly
- ⅞ cup milk → lactose-free milk, oat milk, or almond milk
- ½ teaspoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.
Nutrition (estimated, per serving)
| Calories | 373 |
|---|---|
| Protein | 16.1 g |
| Fat | 9.8 g |
| Carbs | 53.2 g |
| Fiber | 1.7 g |
| Sodium | 413 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States