POPOVERS
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Popovers, the American counterpart of Yorkshire pudding, are light, airy, hollow rolls encased in a burnished crust that are both delicious and irresistible.
Popovers are similar to Yorkshire puddings in that they are baked in a tall popover pan, however they are made in the United States. Rolls with a delicious burnished exterior are the final product. They’re a cinch to whip up, and they’re scrumptious. Toss them with meats and vegetables for a tasty side dish that will liven up any holiday feast.
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Popovers, like muffins, are created from the same batter, but they are baked in separate molds. In most cases, Yorkshire pudding is baked in a pan with drippings from the meat.
Originally, they were meant to be hollow. Add extra flour if desired for a denser consistency. They’ll keep for up to a day in the fridge covered. Pre-heat the oven to 450° and bake for 3-5 minutes when it’s done.
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Chef’s Advice
- Popovers may be made savory or sweet, depending on your mood and what’s in the fridge, making them incredibly adaptable.
- Popovers plain are always a favorite of mine, but on special occasions, I prefer them stuffed with Gruyere cheese, bacon bits, or just sugar and cinnamon.
- With butter, of course, you can’t go wrong with these delectable pastries!
Each serving of this recipe contains only 182 calories.
INGREDIENTS:
- 3 large eggs
- 1 ½ cup of all-purpose flour
- 1 ½ cup of whole milk
- 1 ¼ teaspoon of salt
- Vegetable oil
INSTRUCTIONS:
- Eggs should be submerged in warm water for 10 minutes and milk should be heated to slightly above room temperature before mixing. A nonstick popover pan should be placed on the bottom rack of a preheated 450°F oven (232°C).
- The egg and milk should be combined in a large bowl and whisked vigorously until frothy, about one minute.
- Make a batter similar to heavy cream by stirring in flour and salt until just combined.
- Turn off stove and spray cooking spray on popover pan after removing from oven. Make sure the popover cups are about three-quarters of the way full. Continue baking for a further 20 minutes at 350°F (176°C). Afterwards, continue baking for another 20 minutes.
- Immediately turn out the popover pan onto a wire rack after baking, then poke a small hole in the side with a paring knife to let the steam out. Prepare the food and serve it right away.
NOTE:
- Electric hand mixers or stand mixers can be used to beat the batter. The best popovers can be made by using a hand-held whisk.
- For optimal air circulation in the oven, use only the outside cups of a muffin pan if you’re baking in a muffin pan and cutting the baking time by five minutes.