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Popovers - the American version of Yorkshire pudding: popovers are tender, airy, hollow rolls surrounded by burnished crust and are so yummy and addictive!
Table of Contents
What Are Popovers?
Popovers are the American version of Yorkshire pudding; they are basically egg batter that you bake in a tall popover pan.
The end results are tender, airy, hollow rolls with a delicious burnished crust.
They are quick and easy to make, and taste oh-so-tasty.
They are delightful with meats and add a sense of fun to any holiday meal.
Ingredients for Popover Recipe
Eggs
Milk
Flour
Salt
Nonstick cooking spray
Frequently Asked Questions
Is There a Difference between Yorkshire Pudding and Popovers?
While they are made with the same batter, popovers are made in their own molds similar to muffins. Yorkshire pudding is usually baked in a pan in meat juices.
Are Popovers Supposed to Be Hollow?
Yes, they are supposed to be hollow. If you want to make it denser, add more flour.
Do You Refrigerate Popovers?
You can refrigerate them with a cover for up to a day. When it’s ready to be baked, you can preheat the oven to 450° and reheat them for 3-5 minutes.
How Many Calories?
This recipe has 182 calories per serving.
Cooking Tips
Popovers are also extremely versatile as you can make different variations, either savory or sweet, depending on your mood and also what you have in the fridge.
I always love the classic plain popovers, but certain days, I love popovers with Gruyere cheese, bacon bits, or sweet with cinnamon sugar.
Of course, you can’t go wrong with butter on these delicious pastries!
What Dishes to Serve with This Recipe?
This dish is best served with butter. For a wholesome meal and easy holiday dinner, I recommend the following recipes.
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Popovers
Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive.
4.56 from 9 votes
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By Bee Yinn Low
Yield 6people
Prep 5 minutesmins
Additional Time 40 minutesmins
Cook 40 minutesmins
Total 1 hourhr25 minutesmins
Ingredients
3large eggs(room temperature)
1 1/2cupswhole milk(room temperature)
1 1/2cupsall-purpose flour
1 1/4teaspoonssalt
vegetable-oil nonstick cooking spray
Instructions
If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450°F (232°C) with a nonstick popover pan on the rack in the lowest position.
Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.
Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full of batter. Bake 20 minutes, then reduce temperature to 350°F (176°C). Bake until golden brown, about 20 minutes more.
Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.
Notes
You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.
Sweet Popover Variations
Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:
Cinnamon Sugar:Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar.
Dark Chocolate:Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups.
Orange:Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.
Course: Baking Recipes
Cuisine: Baking
Keywords: Popovers
Nutrition
Nutrition Facts
Popovers
Amount Per Serving (6 people)
Calories 182Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 87mg29%
Sodium 542mg24%
Carbohydrates 26g9%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.
The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers. Without this structure, steam will escape like air from a punctured balloon, and your popovers will puddle, not pop.
What to Serve With Popovers. Popovers are great to have with soup, salad, or alongside roast chicken, roast beef, or just about anything you would serve with rolls. They're also fantastic as a breakfast treat, sprinkled with confectioner's sugar and served with butter and jam.
Chef's Notes. The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.
There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.
Making perfectly puffed popovers is all about creating steam in the batter as soon as they go in the oven. First is having the ingredients at room temperature and then resting the batter to allow the flour to take up the moisture from the egg and milk so that the steam can be created quickly once in the oven.
As soon as you remove the popovers from the oven, poke a little hole in the top of each one. This will give the steam someplace to escape while cooling. If you don't do this the steam stays trapped inside making them soft which causes them to deflate.
Start with room-temperature ingredients. Why? Room temperature ingredients mix together to form pockets of air, which when baked result in a higher rise. If you want your popovers to rise high, let your ingredients come to room temperature before mixing.
How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.
Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Allow the batter to rest at room temperature while the oven preheats. Resting the batter really does result in better-risen popovers with an airier texture (as opposed to chewy). At least 15 minutes allows the starch molecules to expand and the gluten to relax.
And be sure to grease not only the cups, but the surface around them as well. The popovers are going to balloon up and over the edges of the wells. Fill the cups about 2/3 to 3/4 full. Put the pan in the oven, on a lower rack.
Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.
Almost anything you like. You can make cheesy popovers and serve them with savory dishes, or plain popovers served with butter and jam. You can fill them with chicken salad, or serve them with a steaming bowl of soup, or alongside scrambled eggs or an omelette.
Popover batter is basically identical to crepe batter. Both batters are thin -- about the consistency of heavy cream -- and both are just mixed, not beaten, so as not to excite the gluten in the flour. But crepes are cooked in as thin a layer as possible so that no air pockets are allowed to develop.
Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range. There are two major possible causes that seem likely: The oven was not hot enough. Popovers require a fast rise, so that they can expand from the steam before the outside sets.
The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.
An additional trick for keeping popovers crisp is to gently poke a hole in the side of each one with a sharp knife when you remove it from the pan to allow extra team to escape without deflating the crust dome.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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