📝 About This Recipe
An American classic derived from the Yorkshire pudding, these popovers are a marvel of culinary architecture, boasting a crisp, golden-brown exterior and a hollow, airy center. Their dramatic rise depends entirely on the steam generated by room-temperature eggs and a scorching hot pan, creating a texture that is both delicate and satisfyingly chewy. Perfect for a decadent brunch, these pastries are a theatrical addition to any morning table, especially when served warm with melting compound butter.
🥗 Ingredients
The Batter
- 1 1/2 cups All-purpose flour (spooned and leveled for accuracy)
- 1 1/2 cups Whole milk (warmed slightly to room temperature)
- 3 pieces Large eggs (must be at room temperature)
- 3/4 teaspoon Kosher salt
- 2 tablespoons Unsalted butter (melted and cooled slightly)
- 1 teaspoon Granulated sugar (helps with browning)
- 1 tablespoon Vegetable oil (for greasing the pan)
Honey Cinnamon Butter
- 1/2 cup Unsalted butter (softened to room temperature)
- 2 tablespoons Honey (clover or wildflower)
- 1/2 teaspoon Ground cinnamon
- 1 pinch Sea salt (flaky variety preferred)
👨🍳 Instructions
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1
Place your popover pan (or a deep muffin tin) on a baking sheet and slide it into the lower-middle rack of the oven. Preheat the oven to 450°F (230°C). Heating the pan is crucial for the 'pop'.
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2
In a large mixing bowl, whisk together the room-temperature eggs until they are frothy and pale, about 1-2 minutes by hand.
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3
Slowly whisk in the warmed milk, followed by the melted butter, until the liquid ingredients are fully integrated.
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4
In a separate medium bowl, sift together the flour, salt, and sugar to ensure there are no clumps.
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5
Gradually add the dry ingredients to the wet ingredients. Whisk until the batter is the consistency of heavy cream. A few small lumps are perfectly fine; do not overmix or the popovers will be tough.
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6
Transfer the batter into a large measuring cup with a spout. This makes pouring into the hot pan much easier and safer.
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7
Carefully remove the hot pan from the oven. Working quickly, add a tiny drop of vegetable oil or a small knob of butter into the bottom of each well.
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8
Pour the batter into the wells, filling them about half to two-thirds full. You should hear a slight sizzle as the batter hits the hot metal.
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9
Immediately place the pan back into the oven and bake at 450°F for 15 minutes. DO NOT open the oven door during this time, or the steam will escape and the popovers will collapse.
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10
Reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes until the popovers are tall, deep golden brown, and feel firm to the touch.
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11
While the popovers bake, prepare the butter by whipping the softened butter, honey, cinnamon, and sea salt in a small bowl until light and fluffy.
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12
Once finished, remove the popovers from the oven. Using a small, sharp knife, immediately poke a tiny slit in the top or side of each popover to let the steam escape. This prevents them from becoming soggy.
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13
Lift them out of the pan and serve immediately while piping hot.
💡 Chef's Tips
Always use room temperature eggs and milk; cold ingredients will prevent the steam from expanding quickly enough. Avoid over-mixing the batter; stop as soon as the flour is mostly incorporated to keep the texture light. Never open the oven door during the first 20 minutes of baking, as the sudden drop in temperature causes them to deflate. If you don't have a popover pan, a standard muffin tin works, but use only the outer wells to allow for better heat circulation. To reheat, place them in a 350°F oven for 5 minutes to restore their crispness.
🍽️ Serving Suggestions
Serve warm with the Honey Cinnamon Butter and a side of fresh seasonal berries. Pair with a hot cup of Earl Grey tea or a frothy Cappuccino. For a savory twist, serve alongside soft scrambled eggs and thick-cut maple bacon. Top with a dollop of lemon curd or raspberry preserves for extra sweetness. Serve as a bread course for brunch alongside a savory vegetable frittata.