Baking: Popovers Attempt 1

My cousin made me popovers over the summer, and they were delicious. I’ve had popovers before, but I was never really impressed – probably because they were made in a restaurant and were not served piping hot right out of the oven. if not eaten straight from the oven, they tend to get soggy and lose their crispy crusty-ness. my cousin rejuvenated my popover craving! ideally, a popover is a super airy, crispy

The first I needed was a pan. popover pans are different than muffin pans because they are more cylindrical in shape, taller, and should be heavier than a muffin pan of comparable size. because of the strong recommendation, I went with this pan by Nordic Ware. it is significantly heavier than my muffin pan of the same size, it is coated with a non-stick surface, and it is nice and tall with almost perfectly vertical cup walls. my cousin had done a lot of the research already and was satisfied with hers, so I got the same one.

so onto the recipe after the break:

butter for the pan (about 1/4 of a “pat” of butter for each cup)
4 3/4 ounces all-purpose flour, measured on a scale
1/2 teaspoon kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature (you can use soy milk instead)
2 tsp sugar

Preheat oven to 400 degrees F. Place the empty popover pan into the oven.

Place eggs and milk into a blender and process until combined. Add flour, salt and sugar and process for 30 seconds.
Let the batter sit for 30 minutes.

Take the hot popover pan out of the oven and quickly put a little bit of butter into each pan. Quickly fill each popover cup about 1/2 to 3/4 full.

It should make about 6 popovers. Bake on the middle rack of the oven for 30 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

I followed the recipe almost exactly. the original didn’t specify how much butter to drop into each cup, so that may have contributed to the funny-shaped bottoms my popovers had. I got a really nice rise out of the popovers, and they stayed risen as they cooled.


here is a photo of the funny-shaped bottom I mentioned. it looks like the popover is sitting on its own little mini cake stand or something. it tasted fine, but it just looked funny. you can tell by the coloring that I may have kept the popovers in the oven just a few minutes too long.


I added some pepper and grated parmesan to the opened popover and ate to my heart’s delight.


Room for Improvement
this batch of popovers had kind of a significant “doughball” – much bigger than the one I had with my cousin. the “doughball” is the soft dough piece that stays inside the popover while it cooks. when you crack open the popover, it should be kept to a minimum if cooked correctly, usually just a part of the wall that is thicker. a big honkin’ piece of dough is not ideal – it still tastes good, just not perfect. I’m going to try again but use less butter, decrease the oven time by a few minutes, and take pictures of the doughball for you to see!

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