Aaron and Jack’s Popovers

Mornings are tough. But they can get better, fast. There is always a bowl of cold cereal and some strawberries to fall back on, and fall back on them, we do. But one has to break up the monotony somehow, and some mornings are more special than others, and deserve to have the oven turned on.

Perfect Popovers: Light, fluffy, and airy popovers take about 7 minutes to get into the pan, and are a hell of a way to start the day.

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Popover Tins

If you are a popover fan you may want to make the small investment in a popover pan, which has cups that are narrower and taller than regular muffin tins, which allow the popovers to puff up more dramatically. They come in 6 cup versions, as well as 12 cups. You can simply double this recipe if you want to make 12!

Popover Tips

• Make sure the milk and eggs are at room temperature before starting. If you need to rush things along, you can warm the milk slightly in the microwavbe until it reaches room temp, and you can submerge the eggs in a bowl of warm water for 10 minutes before you crack them
• Do not open the oven until the popovers are fully baked! After the popovers bake at 450°F. for 15 minutes, lower the oven temp to 350°F without opening the door, and continue baking for another 15 to 20 minutes until you can see that they have risen and turned golden brown.
• Cooked popovers can be simply split and buttered, or are great served with soups, and can be filled with stews or drizzled with gravies or sauces.

How to Make Perfect Popovers

Preheat the oven to 450°F. Grease 6 muffin tins, or 6 popover tins.

In a medium bowl beat the eggs until blended with a whisk. Add the milk and blend well.

Add the flour and salt and beat until the batter is just blended.

Pour the batter into the popover or muffin tins filling them 3/4 full.

Bake the popovers without opening the oven for 15 minutes, then (don’t open that oven! ) lower the heat to 350°F and continue baking the popovers for another 15 to 20 minutes or until they are puffed , hollow inside, and a rich golden brown.

Serve warm, with jelly or jam and butter.