Popovers are my latest food obsession.
Since having a baby a couple months ago, we’ve had guests staying with us periodically. Despite being preoccupied with the baby, I love to cook and have been relieved to have something special for our visitors that doesn’t require excessive amounts of my time. I have wonderful memories of eating popovers as a child and always assumed they were difficult to make. Not true, in fact they are as simple as pancakes – maybe even easier.
I have been using Mark Bittman’s recipe for popovers, although I have found that most of the recipes I’ve come across are nearly identical. I got the iPhone app for How to Cook Everything and love having it by my side in the kitchen. Popovers seem to have a chemically delicate balance that if altered can produce a less-than-perfect outcome. I don’t understand how they don’t have a rising agent in them and yet they get so big. Has Alton Brown done an episode on popovers yet?
Popovers a la Mark Bittman
Preheat the oven to 425 degrees. Mix together the following:
1 tablespoon butter, melted and cooled
1 cup milk
1 teaspoon salt
Little by little add 1 cup flour to this mixture. I have been using the hand mixer my husband gave me for Christmas to do this part. You want to avoid lumps in the mixture.
Grease either a muffin tin, or better yet a popover tin (see below), and then fill each section about halfway or so with batter. Mark recommends heating the tins in the oven prior to filling them, but I haven’t found this step to make much of a difference. I don’t worry if I spill a little on the pan because as the popovers rise the spills get absorbed.
Bake the popovers for 15 minutes at 425 degrees, and then reduce the temp to 350. Do not open the oven! (but you may want to peak with the oven light to see the amazing transformation) Serve them immediately, since that’s when they are most puffy. If you are eating them for breakfast, try them with honey, any jam or preserves, or cream cheese. I prefer strawberry jam.
I also like my popovers with scrambled eggs at breakfast (so does Mark Bittman), but they would be a wonderful addition to many meals, including lunch and dinner. When we have some left over, which is rare, we easily eat them up throughout the day.