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new popover pan recipe

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I recently got a large-sized popover pan, and wanted to try the recipe that came with it. I like that the batter can be mixed quickly by hand. Popovers are a most interesting quick bread: they don't use yeast or chemical leavenings to make them rise. They rely on steam to form oversize, crispy breads that pop up 3 times their size, hollowed out on the inside. The best way to make popovers is to use a special pan with deep tapered cavities that are spaced out properly to allow for rising and doming of these airy treats. Popovers are a very old form of quick bread, and require a hot oven.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 50 Min
method Bake

Ingredients For new popover pan recipe

  • 1 Tbsp
    unsalted butter, melted and cooled
  • 2 lg
    eggs
  • 1 c
    whole milk
  • 1 1/2 tsp
    kosher salt
  • 1 c
    all purpose flour
  • soft butter for greasing pans

How To Make new popover pan recipe

  • 1
    Preheat the oven to 400°F. Grease 6 wells of a large popover pan with soft butter and a pastry brush.
  • 2
    Use a large mixing bowl and a wire whisk. Beat the eggs, milk, and salt together. Mix in the flour until completely smooth. Continue mixing for a few minutes to develop the gluten. Add the melted butter after the gluten is developed so the fat will not interfere with the gluten development.
  • 3
    Fill the prepared cups only a scant half-full. Bake for 40 minutes on the center rack. The popovers will dry and become rigid.
  • 4
    Turn off the oven, open the door, and with a sharp knife, quickly make a 1" slit in the side of each popover to release the steam. Close the oven door and let them sit for 10-15 minutes. During this period, the interior of the popovers should become dry and sturdy.
  • 5
    Lift the popovers from the pan immediately after removing the pan from the oven by grasping the tops with an oven mitt or glove.
  • 6
    Serve plain, or with butter and jam. Best served hot, straight from the oven. ***They can also be cut open and filled with sweetened berries and topped with whipped cream for a shortcake-type dessert.***
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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