All of this was in quest of perfect popovers, so here is my popover recipe. I like to keep it very simple, just four ingredients: milk, egg, flour, salt. I’ve tried a little melted butter in the batter, but it rises less that way and I don’t find I need it for taste.
For the small, 6-cup popover pan I just cleaned (or three 6oz Pyrex custard cups), you need:
½ cup whole milk
1 large egg
½ cup unbleached white flour (preferably with the germ)
1/8 tsp salt
I make it in a 2-cup Pyrex measuring cup. Preheat the oven to 450°F. While that’s happening, pour ½ cup of milk into the measuring cup and crack in one egg. Beat that with a wire whisk. Add the salt and beat some more. Measure out ½ cup of flour and dump that in. Whisk it together until it’s smooth, then as soon as it’s smooth (no lumps) stop mixing. Don’t over mix it. Let the batter sit while the oven continues to preheat.
If you’re using cast iron rather than Pyrex, rub avocado oil into the popover cups. At some advanced point when the pan is excruciatingly well seasoned this won’t be necessary, but for now it’s necessary to keep the popovers from sticking and it also serves to add seasoning to the pan. When the oven is preheated, put the popover pan into the oven to heat empty for five minutes. Your popovers will pop higher if the pan is preheated. You do this with oil rather than butter because the butter will burn.
When the hot pan comes out of the oven, put a tiny dab of butter in the bottom of each cup. This further ensures non stickiness, adds seasoning to the pan, and adds flavor to the popovers. Then pour the batter into the cups – filling only about halfway. Don’t overfill the cups or they won’t pop sufficiently
Put the pan back in the oven, this time with the batter, and set your timer for 15 minutes. At the end of 15 minutes, lower the oven temperature to 350°F (do not open the oven!) and continue baking for another 15 minutes. (If you’re making them in 6oz Pyrex cups, bake for 20 minutes at 350°F rather than 15 minutes.) When the popovers come out of the oven, they will look like the first picture in this blog post. Here it is again for good measure:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 36.1mg||11 %|
|Sodium 146.1mg||5 %|
|Potassium 38.8mg||1 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.8g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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