Popovers are a bit like souffles, a little tender loving care and they rise, sky-high. Skip a step, open the oven prematurely, or slam the door shut if you do break a rule and peak, and you might end up with a sunken mess. Actually, if you follow the steps, like preheating your popover pans they are pretty simple and will come out perfectly. Popovers are an Americanized version of England's Yorkshire pudding, but American popovers are always cooked in individual size. It uses only four ingredients, takes minutes to prepare and bake (minus the batter resting time), and in America is often served with butter and jam. In England it is used to sop up the juices at a Sunday roast.
- 8 oz. (200g) all-purpose flour, sifted
- 3 whole eggs
- 1 egg white
- 375 ml ( 1 1/2 cup) whole milk
- 1 tsp salt
- vegetable oil (like canola or rapeseed)
*this recipe will make 12 if using large muffin tins, or 9 if using a popover pan
Sift the flour and set aside. Using a hand mixer beat together the eggs and egg whites in a large bowl. Slowly add the milk, incorporating as much air as possible. Add the flour + salt and mix till combined, again incorporating as much air as possible. Strain the mixture to insure there are no flour clumps. Refrigerate the mixture for at least 6 hours or preferably overnight. If you don't have the time, just make sure the milk is super cold and you can bake right away.
Preheat the oven to 425F. Pour 1 teaspoon of vegetable oil (a bit less if you are using a muffing tin) in the bottom of each popover cup. I use a sheet pan under my popover pan to make cleanup a bit easier.
As the popovers rise, some of the oil may spill over the sides.
The oil and popover pan must be hot before the batter goes in the cups. To do this place the oiled cups in the 425F oven for about 5 minutes, till the oil is almost smoking hot.
Working quickly, pour the cold batter (give the batter a whisk before using as some of the flour may have settled) into each cup, filling each cup nearly to the top. Put back in the oven for about 20-25 minutes. Use your oven light to check the progress of the popovers and don't open the oven!
The popovers are ready when they have popped, almost so much that they look like they are going to tip over and are golden brown. Serve immediately with butter, jam or honey.