A pop-over is simply a light roll made from egg batter. The name comes from the fact that the batter “pops” over the top of the pan while baking. They can either be served sweet or savoury like this recipe from Smyth + The Loyalist. Smyth + The Loyalist is a must visit in Chicago. The dual-concept restaurant features a tasting menu restaurant on the first floor and a bar/lounge just below it. It is a restaurant known for creative flavours. The pop-over is the perfect vehicle for dipping their famous sauces in.
Makes four large cakepan-style pop-overs
- 300g all purpose flour
- 675g milk
- 9 whole eggs
- Salt to taste
- 2 tbsp. high smoke point oil or beef fat
- Warm cast iron skillet or cake pan on stove until oil is almost smoking.
- Add batter.
- Bake in 425 deg. F oven for 12 minutes.
- Smyth + The Loyalist serve theirs over beef jus or oyster mushroom cream for dipping, or it’s great to tear and share on its own.