Sylvia’s Favorite: POPovers!

Difficulty: Beginner Prep Time 30 mins Cook Time 20 mins Rest Time 5 mins Total Time 55 mins
Best Season: Suitable throughout the year



    • Preheat oven to 450.
    • Position a rack on a lower shelf.
    • The top of the fully risen popovers should be about midway up the oven.
    • What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.
    • Grease a popover pan thoroughly.
    • Make sure the oven is up to temperature before starting the batter.
    • In a blender or with a whisk, beat together the eggs, milk and salt.
    • Whisk till the egg and milk are well combined, with no streaks of yolk showing.
    • Add the flour all at once and beat with a wire whisk till frothy.
    • There should not be any large lumps in the batter, but smaller lumps are OK.
    • If using a blender, blend till frothy.
    • Sir in the melted butter, combining quickly.
    • Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
    • Make sure your oven is at 450. 
    • Place pan on lower oven shelf.
    • Bake for 20 minutes without opening oven door.
    • Reduce heat to 350 (again without opening oven door - NO PEEKING!).
    • Bake for 10 - 15 minutes more until they're golden brown.
    • Serve with butter and jam.  YUM!
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