Popovers (Home Cookin’)

I just received a popover pan as a gift and I’m super excited to use it! My dad made popovers all the time when I was a kid, and I absolutely loved them. He shared the recipe with me that he has been using for years from The Joy of Cooking — it’s pretty simple and only takes a few minutes to prepare the batter. After about 35 minutes in the oven, the popovers were done. They were extraordinarily light and fluffy. I could eat ten of these in one sitting — they are so darn good! :)


Start off with flour, milk, melted butter, and salt — then slowly mix in one egg at a time


The batter should be fairly smooth and super light


Grease the pan with butter and then sprinkle some sugar all around


Each one should only be filled halfway before going in the oven


The finished product: light, fluffy, delicious popovers!



Recipe from The Joy of Cooking

1 cup milk
1 tablespoon melted butter
1 cup all purpose-flour
1/4 teaspoon salt
2 eggs (Add one at a time)

1. Preheat oven to 450 degrees. Popovers, like souffles, need bottom heat only, so be sure if your oven is the type that supplies top heat when set on bake, to remove the upper heating element.

2. Grease the popover pan cups lightly with butter. Dust the cups with sugar, which will give the egg something to cling to.

3. Have all ingredients at about 75 degrees. Mix everything together, adding the eggs one at a time. Do not over-beat. The batter should be no heavier than whipping cream.

4. Fill each cup only 1/2 full. Too much batter in the pans will give a muffin-like texture.

5. Bake immediately  After 15 minutes, lower the heat without opening the oven, to 350 degrees. Bake for about another 20 minutes.  To test for doneness, remove a popover to be sure the side walls are firm.  If not cooked long enough, the popovers will collapse.  You may want to insert a sharp paring knife gently into the other popovers to allow the steam to escape.

Popovers (Home Cookin’)