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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.
Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.
Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.
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.
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.
Usually, the batter consists of a simple egg, milk, and flour mix but if you add too much flour, the batter will be too dense and your popovers won't have the power to rise.
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.
If your popover batter is excessively lumpy, you may want to strain it, pressing the batter through a sieve to remove lumps. However, if your batter is slightly lumpy, this is normal—much like making pancake batter.
Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
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.
The best side dishes to serve with popovers are chicken pot pie, scrambled eggs, boneless pork ribs, crab salad, mac and cheese, ricotta, Shepherd's Pie, green bean casserole, creamed spinach, mushroom risotto, grilled asparagus, French onion soup, salmon patties, cauliflower cheese, and stuffed bell peppers.
If you don't want your beautiful popovers to collapse, simply use a sharp paring knife and pierce the bottom of the hot popovers to allow steam to escape and place them on a cooling rack. Do not let them cool in the pan, they'll lose their shape.
Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise. The higher temperature produces steam, which is the crucial component that makes the puff pastry, well, puff.
Moisture-rich ingredients, such as eggs, heat during cooking and turn the water in the whites and yolks to steam. One part water transforms into 1,600 parts steam, a significant volume increase that helps raise the structure of baked goods, especially those that rely on steam like popovers and cream puffs.
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.
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