What are Popovers?
Popovers are the American version of Yorkshire pudding; they are basically egg batter that you bake in a tall popover pan.
The end results are tender, airy, hollow rolls with a delicious burnished crust.
They are quick and easy to make, and taste oh-so-tasty.
They are delightful with meats and add a sense of fun to any holiday meal.
Ingredients for Popover Recipe
- Eggs
- Milk
- Flour
- Salt
- Nonstick cooking spray
Frequently Asked Questions
Is there a difference between Yorkshire pudding and popovers?
While they are made with the same batter, popovers are made in their own molds similar to muffins. Yorkshire pudding is usually baked in a pan in meat juices.
Are popovers supposed to be hollow?
Yes, they are supposed to be hollow. If you want to make it denser, add more flour.
Do you refrigerate popovers?
You can refrigerate them with a cover for up to a day. When it’s ready to be baked, you can preheat the oven to 450° and reheat them for 3-5 minutes.
How many calories?
This recipe has 182 calories per serving.
Cook’s Tips
Popovers are also extremely versatile as you can make different variations, either savory or sweet, depending on your mood and also what you have in the fridge.
I always love the classic plain popovers, but certain days, I love popovers with Gruyere cheese, bacon bits, or sweet with cinnamon sugar.
Of course, you can’t go wrong with butter on these delicious pastries!
What Dishes to Serve with this Recipe?
This dish is best served with butter. For a wholesome meal and easy holiday dinner, I recommend the following recipes.
Pairs well with:
Popovers Recipe
Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive.
Ingredients
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- vegetable-oil nonstick cooking spray
Directions
- 1
If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degree F with a nonstick popover pan on rack in lowest position.
- 2
Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.
- 3
Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full with batter. Bake 20 minutes, then reduce temperature to 350 degree F. Bake until golden brown, about 20 minutes more.
- 4
Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.
Recipe Notes
- You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
- If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.
Sweet Popover Variations
- Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:
- Cinnamon Sugar:
Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar. - Dark Chocolate:
Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups. - Orange:
Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.
- Cinnamon Sugar:
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Lydia Moore
I’ve always made them on a cookie sheet, drop a spoon full on parchment paper, turn out wonderful. Fill with Swiss Meringue Buttercream,
Pat
That is different from these popovers. What you are talking about is made with a padachue dough.