Sylvia’s Favorite: POPovers!
Ingredients
Instructions
- 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!
