Hot popovers slathered with butter and sprinkled with salt and pepper fresh out of the oven have long been among my favourite late-night treats — provided I've got the patience to wait the half hour that they take to bake, time that's usually spent gazing through the oven door with anticipation. But any patience exhausted by waiting on baking time is compensated for by a quick and easy preparation, and rewarded by light and fluffy treats with a delicious egg-y flavor. A perfect treat to go along with your meal at holidays.
A close relative of Yorkshire pudding, popovers are not only a great snack but also make a great addition to any number of meal ideas. Like Yorkshire pudding, popovers are simple to make but are very sensitive to precise mixing techniques, temperature and timing. The instructions below should guide you through the process of making perfect popovers, among which perhaps the most important is DON'T OPEN THE OVEN DOOR! I can pretty much guarantee that once you've made popovers the first time you'll be making them again soon. You will find it hard to resist eating the whole batch once they come out of the oven.
Note that the instructions call for filling alternating cups in muffin trays. There is a product available in kitchen stores called a popover tray. If you have a popover tray, disregard the instructions about alternating cups and filling empty cups with water.
|Recipe by Lisa Turner|
Published on October 7, 2011
Simple light and fluffy "egg-y" popovers make a great dinner addition or late night snack — slather with butter and sprinkle salt and pepper on top of a hot popover for a real treat
Other quickbread treats you may enjoy:
Quick and Easy Corn Muffins
Olive Oil Parmesan Biscuits
Cheddar Dijon Biscuits