Move over muffins. There’s a new breakfast sheriff in town, and his name is the Popover.
Popovers are the light, fluffy bread embodiment of happiness. Considered to be the American version of Yorkshire pudding, popovers are versatile rolls that can be served with fruit for breakfast, tea for lunch, or steak for dinner. Without a doubt, they are my favorite food to bake. For one, they are relatively rare: normally when I break out the popover recipe at dinner parties, no one has heard of them (Gasp!). If you’ve encountered popovers, it was most likely in a Neiman Marcus café, accompanied by a superb strawberry butter—the department store’s recipe is the stuff of legend in some circles.
The best part about popovers? They get a lot of praise for minimal effort– the recipe is deceivingly simple. Check out my formerly secret family recipe, passed down with love through my mother’s side.
- 1 cup flour
- ½ tsp salt
- 2 eggs
- 1 cup milk
- 1 tbsp salad oil
- Preheat the oven to 425.
- Grease popover tin with butter. I prefer to use butter instead of a spray, it generally makes the popovers taste better. If you don’t have a popover tin like the one pictured, you can use a cupcake tin. Instead of 6 popovers, you’ll have 12, which means more for sharing.
- Place milk in bowl and microwave on high for 2 minutes, or until warm to the touch.
- Crack eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until the eggs are foamy and pale in color. Turn the mixer down to low and add the warm milk and salad oil.
- Mix salt and flour in a separate bowl. Gradually add the dry mixture to the wet ingredients, beating on medium speed for about 2 minutes.
- Pour mixture into popover or cupcake tin, filling it about halfway. These babies will rise.
- Cook for 20-30 minutes. Start checking the oven around 20 minutes. You are looking for a golden brown on the top, and nothing is as sad as a burnt popover. I prefer mine a little more gooey, so I usually take them out around the 20-23 mark. If you are using a cupcake tin, they will cook faster, so start checking around 15 minutes.
- Turn out the popovers and serve hot. Popovers don’t store well, so you want to eat and serve them straight out of the oven.