What’s Cookin’ – Popovers

I lived in the Chicago area in the late 70s and early 80s.  I was friendly with my neighbors, and we shared a lot of meals and recipes including this one for Popovers.  My hand written recipe for these little darlings is over 30 years old, and it is one of the easiest quick bread recipes that you will ever make.

First of all, you do not need one of those fancy popover pans to make these – a simple muffin pan will do.  There are a few simple rules: 1) preheat the muffin pan, 2) do not overfill with the batter, and 3) do not open the oven while these are baking.

The ingredients are simple – flour, milk, eggs, oil, and salt.

Put all of the ingredients into a blender and mix for exactly 45 seconds.

Pour into your preheated and sprayed muffin tin.

Bake without peaking for 30 minutes, and serve immediately.  When you open these they will be light, airy, and hollow.  Delicious served with butter and jam.

Popovers are seeing some renewed interest as evidenced by the availability of specialty popover tins and some new recipe postings on the various food sites.  You can make these with some cheese or coat with butter and cinnamon sugar directly out of the oven.  If you’ve never had popovers, I recommend giving them a try!

Yummy.

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4 Responses to What’s Cookin’ – Popovers

  1. Marifran Heiligenmann says:

    Could this recipe be halved? There is “no way” I could use 12 popovers!

    • Mama says:

      Hmmm, I don’t know how you would get 1 1/2 eggs, but if you only bake half, you could probably save the batter. If you only bake half, you must fill the unused muffin sections with water to keep the temperature balanced or use a muffin tin with fewer sections.

  2. Marifran Heiligenmann says:

    Thanks, would “Eggbeaters” work. My muffin pans are 6 each.

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