Popovers

Popovers

July 28, 2018 Off By Laura Hartline
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Chances are that if you are from New England, you have had a popover.  I grew up eating popovers and the most memorable thing about them is “Don’t open the oven while they are cooking.”  Somehow food with specific rules like that seemed more special.

I made some the other day and was re-explaining to Beau what they were – a pancake in muffin form.  If you have had a German Pancake, you have had a popover in a cake pan.  The fun thing about popovers is that they literally pop over the edges of the muffin cup, or if you have a popover pan, the popover cup.  Opening the oven during baking will stop the poppage.  So keep the oven closed!

There are other rules to follow as well, such as, heat the pan in the oven for two minutes before adding the batter.  Other than that, cook and enjoy with jam.  Simple, fun, tasty.

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Popovers

Fun, light, and fluffy egg batter baked to overflowing, served with jam. 

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 Tbsp butter softened
  • 1 1/2 cups flour
  • 3 eggs
  • 1 1/2 cups milk
  • 3/4 tsp salt

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Grease popover pans or muffin cups with softened butter. This recipe makes 12 popovers.  Place the pans in the oven for 2 minutes before filling with batter.

  2. Mix all ingredients until the batter is smooth.  Pour into pans filling cups halfway.

  3. Bake for 20-30 minutes, until golden brown.  Do not open the oven during baking.







CategoryBreakfast
Tagspopovers