Have you ever eaten Popovers? They are made with ingredients you already have in your home; eggs, milk, flour, salt and a little butter. They are baked at a high temperature, 450° for 20 minutes and then lower the temperature to 320° for 15 minutes. This is what makes them amazing. The high temperature heats up the eggs and makes them balloon into Popovers. The lower temperature makes sure the inside gets cooked and it is the most delicious mix of crunchy outside with a soft eggy inside.
If you are a German Pancake lover, you will also love Popovers. These are a perfect addition to any breakfast or a lovely bread choice for a dinner. I made some delicious Strawberry Butter for the inside and seriously, I could not stop eating them.
How to Make Popovers
1. A popover pan is nice, but not necessary. To make these delightful popovers, you can use many kinds of pans. You can start with a large well muffin tin. You can also try a small muffin tin as well as a mini muffin tin. You will need to experiment with how much batter to put in each of the wells.
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2. Get your oven hot, 450°. Having the oven hot and ready to use is very important. These popovers will not puff up if the oven is not hot and ready to go. This is one of those recipes that you cannot warm up the oven while baking.
3. Melt the butter and have it ready to use. If you have never melted butter in the microwave before, something I love to do is keep the paper on. It may not prevent the butter from popping up on the top of your microwave, but it will certainly reduce it. I start with 10 seconds and then do another round of 10 seconds with the paper on.
Beating the batter until everything is well mixed is the KEY to light and fluffy popovers.
4. Spray whatever pan you are using, generously with vegetable spray. If using a pan with six muffin or popover wells, drop 1/2 tsp of melted butter into each well after spraying it.
5. Beat the eggs until light and fluffy. I used a stand mixer and let them beat for at least one minute. If using a hand mixer, you will need to beat longer than that.
6. Pour the milk into the beaten eggs. Then add the rest of the melted butter to the batter. This batter can handle up to 2 tablespoons of melted butter.
7. Add the flour and salt. I add the flour in small amounts until it is incorporated. One of the key components of popovers is to make sure the flour to milk ratio is 1:1.
8. Beat the batter for at least 2 minutes or longer, if you are using a stand mixer. If using a hand mixer, you need to beat it for at least 4 minutes. I cannot emphasis the beating process enough. I have made these several times and dough that has not been beaten enough will not end with puffed up popovers. They are short and dense. They taste delicious, but they are not light and fluffy which is the only true characteristic of classic popovers.
Here are a few products I like to use when making Popovers.
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Let me know on Instagram or Facebook if you make this. Post a picture and tag me @dinasdiner.
Popovers
Equipment
- Popover Pan, or
- 1 Muffin Tin, Large wells, six to a pan, or
- 1 Regular Muffin Tin or
- 2 Mini Muffin Pan or Mini Quiche Pan
Ingredients
Popovers
- 2 Tbsp. Butter, melted
- 3 Eggs
- 1 Cup Milk
- I Cup All Purpose Flour
- 1/2 tsp. Salt
Jam Butter
- 3/4 Cup Jam of choice, strawberry, raspberry, mixed berry, etc.
- 1/2 Cup Softened Butter
Instructions
Popovers
- Heat oven to 450°.
- Spray popover pan with vegetable spray.
- Add 1/2 tsp. of melted butter to each well in the popover pan.
- Beat eggs until light and fluffy.
- Add milk and beat well.
- Gradually pour in the rest of the melted butter.
- Add flour and salt and beat well. This is very important. In a stand mixer, you need to beat for 2-3 minutes. In a handheld mix, you need to beat for 4-5 minutes.
- Pour a little more than 1/3 cup of batter into each part of the popover pan.
- Bake for 20 minutes at 450° and then drop oven temperature to 325° for 15 minutes.
- The popovers might look done on the outside, but they are not done in the inside. Let them cook for the full 15 minutes.
- If your popovers did not rise far above the pan, it is because you did not beat them long enough.
- Loosen from pan and serve warm with Jam Butter.
- If using a muffin tin, bake for 15 minutes at 450° and 10 minutes at 325°.
- If using mini muffin pans, bake for 10 minutes at 450° and 10 minutes at 325°.
Jam Butter
- Beat butter until soft and light.
- Add the jam of your choice and beat into the butter.
- Line a small cookie sheet with parchment paper.
- Divide the jam butter into smaller mounds and place on parchment paper and freeze.
- Dipping popovers in butter and then rolling in cinnamon sugar is another great idea. Using the small mini muffins popovers is my favorite!
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