Description
These Fluffiest Popovers Ever deliver a light, airy texture with a golden-brown crust, perfect for serving warm as a delightful breakfast treat or alongside soups and salads.
Ingredients
Scale
Popovers
- 3 tablespoons melted butter
- 180 grams plain flour
- 3/4 teaspoon salt
- 350 ml milk
- 4 large eggs
Instructions
- Preheat oven and grease pan: Preheat your oven to 230°C (450°F) and generously grease a popover pan to prevent sticking and help achieve a crispy crust.
- Temper the eggs: Place unbroken eggs in a bowl of warm water for about 10 minutes to bring them to room temperature; this helps create a smoother batter and better rise.
- Mix wet ingredients: In a mixing bowl, whisk together the eggs, milk, and salt until fully combined and slightly frothy for consistent batter.
- Add flour and butter: Gradually whisk in the plain flour until the batter is smooth and free of lumps, then mix in the melted butter to enrich the batter.
- Fill the pan: Pour the batter into each greased cup of the popover pan, filling each about three-quarters full to allow room for rising.
- Bake in two stages: Bake at the high heat of 230°C (450°F) for 20 minutes to create steam and puff the popovers, then reduce the oven temperature to 175°C (350°F) and bake for an additional 10-15 minutes until they are golden brown and cooked through.
- Serve hot: Remove from the oven and serve immediately while still hot for the best texture and flavor.
Notes
- Using room temperature eggs helps achieve a lighter batter consistency.
- Be sure not to open the oven door during the first 20 minutes of baking to prevent popovers from collapsing.
- You can substitute milk with buttermilk for a slightly tangier flavor and extra tenderness.
- Serve popovers with butter, jam, or honey for added flavor.
- Popover pans can be replaced with standard muffin tins, but results may vary slightly.