This post was originally published in May 2013 and was updated in June 2020.
One of the best gifts that I've ever received is a popover pan. I've always loved popovers, but over the past several years they've become a dinnertime staple. Since we're a family of two we each get three popovers (and sometimes, Mike even gives me one of his—undeniable proof that he is the perfect husband.)
All of my popover baking has given me a precise and well-tested recipe, which is a variation on the basic popover recipe that came with my pan. I've found that using unsweetened soy milk results in a slightly fluffier popover, but skim milk will give you a decent texture as well. I don't recommend using whole milk—it weighs the popovers down too much. I prefer to mix the batter with an electric hand mixer, again because I think the texture ends up fluffier, but if you don't have one a blender can be used instead. Finally, avoid using the convection setting on your oven. The popovers will brown too quickly and won't rise very much.
Ingredients:
- vegetable shortening, for greasing the pan
- 2 eggs
- 1 cup unsweetened soy milk (skim milk can be substituted)
- 1 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon salt
Preheat oven to 450 degrees Fahrenheit, using the conventional bake setting. Thoroughly grease each cup of the popover pan with vegetable shortening. Place pan in the oven to preheat.
Lightly beat the eggs in a medium bowl, preferably with a spout. Add the soy milk, flour, melted butter, and salt. Stir until just combined. Beat with an electric hand mixer for 30 seconds until blended; do not over mix (alternatively, pour the batter into a blender and blend for 15 seconds). The batter should have the consistency of heavy cream.
Once the oven temperature reaches 450 degrees, remove the heated popover pan from oven. Evenly pour the batter into the cups of the pan; each will be about half full. Place in oven and bake for 20 minutes. Reduce heat to 350 degrees Fahrenheit and bake for an additional 15 minutes. The exterior of the popovers should be crusty and golden brown, the interior light and fluffy.
Serve immediately.
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