Popovers are a favorite weekend breakfast for my family. They are rich in protein and delicious warm or cold; plain or with butter, honey, or jam. Just add fruit on the side, coffee or tea, and breakfast is ready!
Note to parents with kids who are suspicious of anything resembling protein: if your child eats four popovers (easy to do), she has eaten a whole egg!
Measurements: c = cup, t = teaspoon, T = Tablespoon
My mother used to let the milk and eggs stand at room temperature overnight.
Since I often decide to make popovers at the last minute, I do this instead: take milk and eggs from refrigerator. Measure milk in microwave-safe container (such as glass) and heat in microwave until lukewarm.
Preheat oven to 425 degrees (F)
Grease 2 muffin tins (for 24 regular size muffins) (Faster to use a spray like Pam, or just rub tins with Crisco, margarine, or butter)
Beat thoroughly with mixer:
Add and mix in:
1 1/2 t salt
Measure and heat in microwave until lukewarm (about 100 degrees F):
3 c milk
Measure and sift:
3 c flour (I use unbleached flour)
Add some milk (about 1/3) and mix.
Then add some flour (about 1/3) and mix.
Repeat until all milk and flour are mixed in.
Mix well until there are no big lumps of flour.
Pour about half (3+ c) of batter into large measuring cup (easier to pour). Fill greased muffin tins about 2/3 full. Place in oven and bake on middle oven rack for about 15-20 minutes, until the popovers have “popped” and are light brown. I bake one tin at a time.
Note: If your popovers collapse when you take them out of the oven, they are still great to eat, but if you like, you can leave them in the oven just a few minutes longer, with oven temperature reduced to 400 degrees. You can experiment to see what works best for your oven and tins.
Popovers usually have a nice hollow in the middle. If they are piping hot from the oven, be careful not to burn yourself with escaping steam when you cut one open. Parents may want to do this for smaller children.
Have a lovely breakfast!