Popovers are a great way to use what you already have in your kitchen to make something delicious. Pair with butter and jam for a tasty breakfast, or with a roast and gravy for traditional Yorkshire pudding. This recipe, after the jump, is adapted from Mark Bittman's How to Cook Everything.
Prep time: 5 minutes
Total time: 40 minutes
Yield: 3-12 popovers, depending on pan size
1 cup flour
1 cup milk, cream, or half and half
1 tbsp melted butter, plus a little extra
0.5 tsp salt
1 tsp sugar
(1) Preheat oven to 425 degrees
(2) Grease inside of cooking vessels (see notes) with butter, place a small bit of butter in the bottom of each one, place on cookie sheet inside of preheating oven
(3) Whisk together all ingredients until smooth
(4) Remove mugs from oven, pour batter into each until between 50-75% full
(5) Bake for 15 minutes, reduce heat to 350 degrees, bake for another 20 minutes; keep oven door closed -- NO PEEKING!!!
(6) Remove and serve as desired.
Notes: You can buy special popover pans, use muffin tins, or, as I did, use oven-safe mugs. Depending on which you choose, you'll have a different yield. My mugs yield 3 medium-sized popovers. Greasing the mugs first is really important, so that the popovers slide out nicely; use non-stick cooking spray if necessary. Also of importance - not opening the oven while popovers are cooking. You have to just trust that they are cooking properly. When pouring the batter into the mugs, I use the whisk to direct the flow and minimize spilling (see image at step 4). For serving, we really like them with softened butter and strawberry jam (whip the two together for delicious strawberry butter).