Try this new twist on a traditional dish!
One classic American breakfast roll is the popover. It’s a breakfast treat very similar to Yorkshire pudding and it’s often served with fruit jams or whipped cream and it makes for a perfect dish to include with an Easter brunch.
Typically, popovers are served in a specific popover pan. They are characterized by their tall, straight walls unlike the angled walls of muffin or cupcake pans. That being said, not many of us actually have popover pans on hand mostly because they are good almost exclusively for popovers. We wanted to share a recipe that would work just as well in a muffin pan. Keep reading below for this excellent recipe…
(makes 6 large or 12 small popovers)
- 2 cup whole milk heated to 110F
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- Shortening to grease the pan
- Grease a muffin pan with vegetable shortening, then dust lightly with flour. Whisk the eggs in a medium bowl until light and foamy. Slowly whisk in the milk and melted butter until incorporated.
- combine the flour, salt, and sugar in a large bowl. Whisk three quarters of the milk mixture into the flour mixture until no lumps remain. Whisk in the remaining milk mixture. Transfer the batter to a large measuring cup and cover with plastic. Let rest at room temperature for 1 hour.
- Just before the hour is up, preheat the oven to 450F. Place the muffin pan in the oven for 2 minutes to warm. Remove from the oven. Whisk the batter to recombine then pour into the prepared muffin pan, dividing evenly between the cups. Bake until just beginning to brown (15 minutes).
Do not open the door to the oven after you put the popovers in. Reduce the heat to 350F and bake for another 15 minutes, still not opening the oven door until after the 15 minutes are up.
- Remove the popovers from the oven. Turn them onto a wire rack and pierce the bottoms with a knife to allow the steam to escape. Cool just enough so they can be handled. Eat immediately and serve with jam.
Recipe adapted fromThe Kitchn