POPOVER PAN POPOVER RECIPE
This recipe came from the packaging on the popover pan I bought from Williams Sonoma. I've tried a few other recipes on this site that call for starting with a cold oven, but this one turned out much better. This is half the recipe on the package, so it makes one 6 cup pan worth. Unfortunately I cannot provide guidance on how to convert this recipe to a muffin pan, hopefully others may post notes.
Provided by Laurelbelle
Categories Quick Breads
Time 45m
Yield 6 Popovers, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Spray the cups of a 6-cup popover pan with non-stick cooking spray.
- Pour 1/2 teaspoon of the melted butter into each cup.
- In a bowl, whisk together the eggs and the milk, then whisk in the remaining 1 Tbs. of butter.
- In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
- Divide the batter among the 6 cups and bake for 20 minutes.
- Reduce heat to 325 and bake for 15 minutes more.
- Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool.
- Serve plain (my fave), or with butter or jam for breakfast, or with roast beef and au jus.
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Qhamani Hamza
[email protected]Yum!
Abid Sheer
[email protected]These popovers are a must-try for any popover lover.
Mikesha Short
[email protected]I'm definitely going to be making these popovers again.
Tina Chang
[email protected]These popovers are so good, I could eat them every day.
Zaid Dashan
[email protected]I made these popovers for a brunch party, and they were a huge hit. Everyone loved them!
Mst Sathi
[email protected]These popovers are the perfect breakfast food. They're light and airy, and they go with everything.
HAMZA mumtaz
[email protected]I love the way these popovers puff up in the oven. They're so fun to watch!
Shofik Ahmed
[email protected]These popovers are a little bit of work, but they're definitely worth it. They're so delicious and impressive.
Farziya Nusaiba
[email protected]I've been making popovers for years, and this is the best recipe I've ever tried. They're always light and fluffy, and they never sink.
Damien O Connor
[email protected]These popovers are a great way to impress your guests. They're so easy to make, but they look and taste like they came from a fancy restaurant.
Faiten
[email protected]I'm not a huge fan of popovers, but I thought I'd give this recipe a try. I was pleasantly surprised! They were actually really good.
MD:SARU MEAH
[email protected]These popovers are so versatile! I've served them with everything from butter and jam to gravy and sausage. They're always a hit.
Lasitha Madhuranga
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover milk and eggs.
Deborah Mitchell
[email protected]These popovers are the best! I've made them several times now, and they always turn out perfect. They're a great addition to any breakfast or brunch.
Derek Pocha
[email protected]Not bad for my first time making popovers! They were a little dense, but still tasty. I'll try again soon and see if I can get them lighter.
mesele arficho
[email protected]These popovers were so easy to make! I used a muffin tin, and they still turned out great. I'm definitely going to make them again.
Jennifer Gwartney
[email protected]My popovers turned out perfectly! They were light and airy, with a crispy exterior. I used a cast iron popover pan, which I think helped them cook evenly. I served them with butter and jam, and they were delicious.