Popovers

In this Instructable, I will show you how to make popovers. This easy homemade popover recipe is so yummy and perfect for breakfast or brunch, or any meal of the day. And they are made right in a muffin pan, although you can use specific popover pans if you like. The cool thing is all you need are 4 main ingredients and 3 optional ingredients and guess what, you don't need yeast, baking soda, or baking powder! American classic popovers from scratch are similar to Yorkshire pudding and are so delicious and simple to make, if I can do it, you can do it. Let's get baking!

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Follow the easy steps below or watch the video tutorial or do both!

You can print this recipe here if you like.

Ingredients:

• 1 cup all-purpose/plain flour (120g)
• 1/2 tsp. salt (optional) (2g)
• 2 tsp. white granulated sugar (optional) (10g)
• 3 large eggs, or use 2 for less eggy tasting popovers (Room temp eggs work the best)
• 1 cup of warm milk (whole, 2%, 1%, Skim, Almond)
• 1/2 tsp. vanilla extract (optional) (2ml)
• 2 Tbsp. butter, melted (28g)

Tools:

• Muffin pan or popover pans
• Basting brush
• Oven mitt
• Whisk or blender
• Measuring cup (1/4th works perfect)
• Wire rack

Begin by preheating the oven to 400 F or 205 C. In a medium bowl whisk together the flour, sugar, and salt. The sugar and salt are optional, but I always add them.

Now in a large bowl, whisk together the three eggs and the vanilla extra. Room temp eggs work the best, but it isn't necessary. Heat up the milk in the microwave or on the stovetop until warm, not hot. If it is too hot it will cook the eggs. Whisk in the lukewarm milk with the egg mixture.

Now add all the flour mixture into the large bowl and whisk until very runny and there are no lumps. A blender works really well, but then you have to clean it! lol, I usually just use a whisk. The popover batter is ready to go.

Now melt the butter in a small dish, and then use a basting brush and brush all the cavities in your muffin pan. This adds flavor and helps keep the popovers from sticking. Or you can use cooking spray. Pour any leftover butter into the batter and whisk it in. Next place just the pan in the oven for 2 to 3 minutes to heat up. It is important that the pan is hot when we put the batter in.

Now remove the pan after a few minutes with an oven mitt, the pan will be hot! Use a fourth cup measuring cup and fill up each cavity. They should be around 2/3rds full. Then again use the oven mitt and place the pan back in the oven and bake them for 23 to 25 minutes. DO NOT open the oven until it has baked for 20 minutes. If you open it too soon, it could cause them to deflate. Allow them to cool for a couple of minutes in the pan.

Remove them from the pan and place them on a wire rack to cool further. Or put them right on the plate for serving. If they are sticking, take a spoon and gently pry them out. Top them with your favorite waffle or pancake toppings, maple syrup, powdered sugar, whip cream, fruit, etc. Enjoy!

Print this recipe here if you like.

Now check out those steps in action with this video tutorial.