Perfect Popovers

May 14, 2013

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One of the best gifts that I've ever gotten is a popover pan.  I've always loved popovers--my mom made them occasionally when I was growing up--but over the past few years popovers have become a dinnertime staple, as well as a gateway drug to the wonderful world of homemade bread.  The best part is that since we're a family of two we each get three popovers (and sometimes, Mike even gives me one of his.  More proof that he is the perfect husband.)

All of my popover baking has given me a very precise and well-tested recipe, which is a variation on the basic popover recipe that came with my pan.  I have found that using soy milk results in a slightly fluffier popover, but skim milk will give you a decent texture as well if you don't have soy milk.  I prefer to mix the batter with an electric hand mixer, again because I think the texture ends up fluffier, but if you don't have one a blender can be used instead.  Finally, I learned the hard way to avoid using the convection setting on my oven--the popovers will brown too quickly.

 

Ingredients:

Popovers Ingredients  
  • vegetable shortening, for greasing the pan
  • 2 eggs
  • 1 cup soy milk (skim milk can be substituted)
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Preheat oven to 450 degrees Fahrenheit, using the conventional bake setting (not convection).  Thoroughly grease each cup of the popover pan with vegetable shortening.  Place pan in the oven to preheat.

Lightly beat the eggs in a medium bowl.  Add the soy milk, melted butter, flour, and salt.  Stir until just combined.  Beat with an electric hand mixer for 30 seconds until blended; do not over mix.*  The batter should have the consistency of heavy cream.

Once the oven temperature reaches 450 degrees, remove the heated popover pan from oven.  Evenly pour the batter into the cups of the pan; each will be about half full.  Place in oven and bake for 20 minutes.  Reduce heat to 350 degrees Fahrenheit and bake for an additional 15 minutes.  The exterior of the popovers should be crusty and golden brown, the interior light and fluffy.

Popovers

Popovers are best enjoyed hot from the oven, spread with butter.

Popover

*Alternative method: pour the batter into a blender and blend for 15 seconds.

 

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