Popovers are one of the greatest breakfast foods ever – and I say that without exaggeration. They’re flaky, tender, bready, buttery, and fun – I mean, they literally “pop over” the pan.
The first time I had a popover was when my husband and I decided to add Acadia National Park to our list a few years ago. Our lovely innkeepers were appalled that we’d never had popovers, and since it was off season and we couldn’t eat them where they’re famously served at the Jordan Pond Inn, they made them for us.
And then I cursed the 27 pop-overless years of my existence and swore I’d figure out how to make them at home.
I tried a few recipes to try to recreate our Maine popovers, but my favorite is this one from King Arthur Flour. I love their products and their awesome customer service and bakers’ hotline. (No, they did not pay me to say that). Of course they recommend using their flour in these, but I’ve made it with other brands when I’ve been out of KA and it’s worked just as well.
Since this recipe has only a few ingredients, quality is key here. I’ve made these successfully with conventional milk and eggs, but they are hands down most delicious with farmers’ market eggs from chickens that eat bugs and milk from grass fed cows. Everything from skim to whole milk will work, but, unsurprisingly, whole milk tastes the best. Click here if you want to read more about the different types of eggs and what they mean.
Popovers are very easy to make if you follow the directions closely. That said, every once in a blue moon my popovers don’t pop over correctly – our innkeeper hosts said that just happens sometime and is part of the popover charm. They still taste just as good. If you don’t have a popover pan, use a muffin tin – you’ll get a similar product. The batter comes together very quickly, so it’s important that the oven is totally preheated before you start the batter.
Yield: 6 popovers (or 12 popover "muffins")
Prep Time: a few minutes
Cook Time: 35 minutes
Total Time: about 45 minutes
Quite possibly the most delicious thing you'll ever eat for breakfast.
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups lukewarm milk
1/2 tsp. salt
1 1/2 c. unbleached all purpose flour
3 T. melted butter
1. Preheat the oven to 450. Position a rack on the lower shelf if you have a heating element on the top of the oven.
2. Grease your popover tin (or a 12 cup muffin tin). Make sure to grease the muffin holes as well as the top of the pan itself since these, you know, pop over.
3. Using a wire whisk, beat together the eggs, milk, and salt until no streaks of yolk are visible.
4. Add the flour all at once, and beat with a wire whisk until it's frothy. Small lumps are okay (like pancake batter), but you don't want any big ones.
5. Stir in the melted butter, combining quickly.
6. Pour the batter into the cups, filling them about 3/4 full. This will almost fill a 6-cup popover tin to the top.
7. Place the pan in the oven and bake for 20 minutes.
8. Reduce heat to 350 WITHOUT opening the door. Cook for an additional 10 to 15 minutes until they're a deep, delicious, golden brown .
9. Grab a sharp knife and quickly pierce the top of each popover to release steam and prevent sogginess and deflation. Serve immediately with your favorite jam.
King Arthur Flour
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