Nothing beats the look on a face when you bring these huge popover out on a serving platter to feed your guest and family. The popovers above were baked and as you can see I went a little dark on the crust. The missing one in the photo, we that was a test to check for doneness. It was so yummy it never made it back into the pan.
Popover are similar to British made Yorkshire pudding. I have never had Yorkshire pudding, but from all the pictures I have seen it appears to be larger dishes and it does not rise as high. But the ingredients are very similar.
This is a standard size popover pan. Clicking on the picture links to amazon.com. This is the pan that I have used.
This is a mini-popover pan. As you can see the cup size is about half the size of the regular one.
The batter for popovers is very similar to a runny pancake batter. There is nothing hard about it, it just takes a little time to make it smooth.
Prepare you popover pan by greasing or spraying it with oil. To help the popovers come out easier melted butter gets added to each cup before filling no more than half way with batter.
Remember to put these puppies in the lower 1/3 of the oven since they will rise a few inches above the pan while baking and no peaking during the initial 20 minutes. It is actually best is you can keep the oven door closed until you are ready to remove them.
You have a wide option of how to serve these. You can serve with butter, jelly/jam, pancake syrup, fresh fruit and cream cheese or whipped cream.
How about adding in some sliced strawberries or chocolate chips to the batter.
If you want to be on the savory side, how about some creamed chipped beef or roast beef and a mushroom gravy. Even a sausage gravy. Oh my.
Let me know you favorite way to eat these bad boys.
Popovers Browning too Much
If you find you popovers are browning too much like these, place a rack on the highest level of the oven and place an empty baking sheet to shield the popovers from the heating element. The picture below show my first batch of popovers where I did not have a shield pan on. A word of caution, just make sure you have enough room for the popover to rise.
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Who can not resist a mile high popover. If you do not have the special popover pans, feel free to use cupcake or muffin tins, just reduce your baking time to prevent burning.
Place 1/2 teaspoon (2.5 mL) of melted butter into each popover cup.
In a mixing bowl, add the flour and salt. Stir together to mix well.
Add the lightly beaten egg mixture and whisk until well blended and smooth. About 2 minutes.
Divide the batter into prepared popover baking cups.
Place in a 450ºF/233ºC oven and bake for 20 minutes without opening the oven. After the 20 minutes, turn down the oven to 325ºF/160ºC and bake 15 additional minutes. If the popovers brown too much you can tent a piece of aluminum foil oven them, better yet is to place an empty baking pan above the popovers to help prevent the tops from browning too much.
When done, remove from the oven. Remove from the popover pans and place on a cooking rack to cool.
Serve hot or cool.
Feel free to serve with butter, syrup, an assortment of jellies/preserves or even going the savory route with roast beef, mushrooms gravy etc. You have a wide layer of options here.
If you do not have a special popover pan, just use a greased cupcake pan. Fill the wells no more than 1/2 full. Adjust baking times down to prevent over baking.
If you find you popovers are browning too fast, place an oven rack in the highest position then plan an empty baking sheet on that rack. This will help deflect some of the heat from the heating elements. Just make sure you have enough room for the popovers to rise.