60 minutes
Light and airy popovers, crisp on the outside and perfect for any meal.
cups
teaspoons
Low-fat Milk, heated to 110 to 120 degrees
cups
each
to taste
1. Prepare Oven and Pan
Adjust your oven rack to the middle position and preheat the oven to 400 degrees. Lightly spray the cups of a popover pan with vegetable oil spray, then wipe out the cups with a paper towel, leaving a thin film of oil on the bottom and sides.
2. Mix Dry Ingredients
In an 8-cup liquid measuring cup or a medium bowl, whisk together the bread flour and table salt until well combined.
3. Add Wet Ingredients
Gradually add the heated low-fat milk and then the large eggs, whisking until the mixture is mostly smooth. It's okay if there are a few small lumps in the batter.
4. Distribute Batter
Evenly distribute the batter among the prepared cups to ensure the popovers bake and rise uniformly.
5. Bake Popovers
Place the pan in the oven and bake for 40 to 45 minutes, without opening the oven door, until the popovers are lofty and deep golden brown all over.
6. Serve Popovers
Serve the popovers hot, passing the salted butter separately.
Mix in 1/3 cup of cooked and crumbled bacon into the batter. The smokiness of the bacon adds a new dimension of flavor that's sure to be a crowd-pleaser.
Add cooked, crumbled bacon and finely sliced scallions to the batter. Ideal for breakfast or brunch menus.
Add 1/2 cup of grated cheese such as sharp cheddar, Gruyère, or Parmesan to the batter. You can also include herbs like chopped chives or thyme for additional flavor.
Add 1/2 cup of finely grated cheese like Gruyère, sharp cheddar, or Parmesan into the batter. The cheese will melt as the popovers bake, creating pockets of savory goodness.
For a dessert variant, add 2 tablespoons of sugar and a teaspoon of vanilla extract to the batter. Serve with powdered sugar, fresh berries, and whipped cream.
Place your popover or muffin pan in the oven while it preheats to ensure a hot pan, which is essential for the steam that gives popovers their rise.
Use milk and eggs at room temperature to facilitate a better rise in the batter, as cold ingredients can hinder puffing.
Avoid opening the oven door during the first 20 minutes of baking to maintain a consistent temperature for proper steam and lift.
Allow the batter to rest for 30 minutes to an hour before baking for hydration of flour and relaxation of gluten, leading to tender and better-risen popovers.
Ensure batter is smooth and aerated for lightness, but avoid overmixing which can make the popovers dense.
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