I am obsessed with popovers at the moment. After getting my new popover pans last week I have made many different versions. I’ve been testing different temperatures and methods to get them just right.
Honestly they are so easy to put together and come out perfect when you adhere to a few simple rules.
Popovers are the American version of Yorkshire Pudding and are named for their ability to “pop over” the tins in which they are baked. Popovers are light and airy and can be served with almost any meal.
They are perfect with all kinds of sweet or savory toppings or enjoyed just with butter. I love them with pot roast, using the popover to dip in the gravy. Or have them with tea with some jam…it’s a classic way to serve them.
These are the popover pans I use and they are fairly inexpensive. Each set makes six popovers.
However, I highly suggest having 2 sets of popover pans on hand. Popovers are very light and airy and most people will have more than one to enjoy with their meal. Since they must be served immediately you would not want to wait for another set to be baked and served.
The popovers come out of the pan easily and are served hot at the table. Be careful of the steam.
Tips and Tricks for the Best Classic Popovers
- Place popover pans on an 11 x 17 baking tray and place in the oven while you are preheating. The popover pan must be hot for best results.
- Warm milk before to roughly 125 degrees before mixing with the eggs and flour. The warmer batter helps get the popovers cooking right away. This makes for a larger and taller popover.
- Spray popover pans vigorously with cooking spray right before pouring batter into the cups.
- Mix batter only until lumps are gone, do not overmix.
- Start with a higher oven temperature and turn down after fifteen minutes.
- Never open the oven during the baking process.
- Serve Immediately
If you have never tried making these, you will be pleasantly surprised how easy they are to put together. It’s a fun and impressive dish.
The Best Classic Popovers with Tips and Tricks
- 2 cups whole milk
- 4 large eggs
- 1-1/2 teaspoons salt
- 2 cups all-purpose flour
- Preheat oven to 450 degrees. Place popover pans on an 11 x 17 baking sheet and put in the bottom third of the oven during the preheat process.
- Warm or scald milk on the stove over medium heat until hot, about 125 degrees, do not boil. Remove from heat.
- In a large bowl, whisk eggs and salt until smooth. Slowly whisk in warm milk, about a half a cup at a time. Add flour and mix gently, just until lumps are gone.
- Remove popover pans from the oven and spray vigorously with cooking spray. Pour batter into a a large pitcher so it is easier to pour and fill each cup a little less than half full. Return to the oven immediately.
- Bake popovers for 15 minutes at 450 degrees. Turn down oven to 350 degrees and bake for 10 minutes more. Remove popovers from the pan and serve immediately.