Popovers Rising

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.

POPOVERS adapted from Spencer Connolly

• 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

METHOD

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.

Please check out Lou Ann's blog OysterCulture, where she writes all about The Cliff House and Sutro Baths in San Francisco which inspired us to give popovers a go. 

Comments

[Jamie]

Oh, Adrienne, your popovers are amazing! Perfect! When I was in college I loved making popovers but the one time I made them since I've been married they fell flat and that was that. Now I want them! You have inspired!

[OysterCulture]

Love your popovers and they look so incredibly tasty and show why they are just so good hot from the oven with melted butter and jam! Yum!

[Sam]

That's amazing, your popovers are enormous! I've never tried them with butter and jam before but it sounds really good...

[Maria]

Whenever I am out of bread i turn to a quick popover recipe and the husband loves them. These look fantastic--I haven't bought the special baking tin for them yet. I should look into that ...

[gastroanthropologist]

Maria - I'll have to remember that...to make them when I'm out of bread. I did make some with grated cheese too which turned out great. As for the popover pan, was an impulse buy a few years ago, I like it because it is deeper than the muffin tins - you should definitely get one if you make popovers often, but honestly it is one those single use, take-up-a-lot-room kitchen gadgets.

[5 Star Foodie]

Those popovers are picture perfect! YUM!!!

[Lauren]

I adore popovers - some of my favorites have a sprinkling of white pepper, cayenne pepper and some extra sharp cheddar in the mix with them :)

[Sophie]

I naver tasted popovers before but I must try these!!!

They look fabulous too!

[Tracey]

Hi A - such a lovely post! Growing up in New Zealand I had always wondered what a popover was and how you would eat it.. now the mystery has been solved!! Looking forward to trying these now.. especially as we are now getting to that time of the year when comforting treats like this are just what the Dr ordered!!

[Kristin]

Popovers was the first thing I ever learned to bake. I was so proud and wanted to make them constantly - looking back, I'm sure my family must have got tired of them pretty quickly but were good sports about it.

[Darina]

Wow, these look yummy. I didn't know they were so simple to make. I will definitely have to give them a try. I hope plain old muffin tins will do.

[The Duo Dishes]

Wow! For some reason, it seemed like you had to have the popover pan to make these work. It's great to know that you can use a muffin tin!

[Valentina]

How fun.great idea to have them with butter and jam.

[Cynthia]

Impressive, every popover is perfect! They look so delicious too.