NEW POPOVER PAN RECIPE
I recently got a large-sized popover pan, and wanted to try the recipe that came with it. I like that the batter can be mixed quickly by hand. Popovers are a most interesting quick bread: they don't use yeast or chemical leavenings to make them rise. They rely on steam to form oversize, crispy breads that pop up 3 times their...
Provided by Susan Feliciano
Categories Other Breakfast
Time 55m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F. Grease 6 wells of a large popover pan with soft butter and a pastry brush.
- 2. Use a large mixing bowl and a wire whisk. Beat the eggs, milk, and salt together. Mix in the flour until completely smooth. Continue mixing for a few minutes to develop the gluten. Add the melted butter after the gluten is developed so the fat will not interfere with the gluten development.
- 3. Fill the prepared cups only a scant half-full. Bake for 40 minutes on the center rack. The popovers will dry and become rigid.
- 4. Turn off the oven, open the door, and with a sharp knife, quickly make a 1" slit in the side of each popover to release the steam. Close the oven door and let them sit for 10-15 minutes. During this period, the interior of the popovers should become dry and sturdy.
- 5. Lift the popovers from the pan immediately after removing the pan from the oven by grasping the tops with an oven mitt or glove.
- 6. Serve plain, or with butter and jam. Best served hot, straight from the oven. ***They can also be cut open and filled with sweetened berries and topped with whipped cream for a shortcake-type dessert.***
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Tuguldur Tamir
[email protected]These popovers were a waste of time. They were dense and flavorless.
Omid Ail
[email protected]I'm not a big fan of popovers, but these were actually pretty good. They were light and fluffy, and they had a nice flavor.
Rao Urooj Pa
[email protected]These popovers were a bit too dense for my taste. I think I'll try a different recipe next time.
Ifeoma Anthony
[email protected]These popovers were delicious! I served them with butter and jam, and they were the perfect breakfast treat.
Zekhethelo Radebe
[email protected]I've never made popovers before, but this recipe made it easy. The popovers turned out great! They were light and fluffy, and they had a perfect golden brown crust.
Jamie Gonzala
[email protected]These popovers were a bit of a disappointment. They were dense and didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Mungunbagana Money
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The popovers were amazing. They were light and fluffy, with a crispy exterior. I served them with soup and they were the perfect accompaniment.
Jackie Gonzales
[email protected]These popovers were easy to make and turned out great! I used a silicone popover pan and they came out perfectly. I will definitely be making these again.
Will Williams
[email protected]I've made popovers before, but this recipe is by far the best. The popovers were so tall and fluffy, and they had a perfect golden brown crust. I served them with butter and jam, and they were absolutely delicious.
rahana laskar
[email protected]These popovers were a hit! They were light and fluffy, with a crispy exterior. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.