Paul’s Popovers
Nothing tastes as good on a weekend as childhood. And if childhood has been filled with popovers, filled with jam, filled with anticipation, filled with the surprise of flour and milk and eggs emerging from the oven as puffy bits of pastry, then life doesn’t get much more yummy.
Ingredients
5 Tbls. melted butter or canola oil for greasing
1 cup milk
2 eggs
1 cup all-purpose flour
1 tsp. salt
Step 1
Preheat an oven to 450°F. Lightly coat the wells of two 6-well popover pans or one 12-well popover pan with melted butter or oil. Place pans in oven while you make the batter.
Step 2
In a large bowl, whisk together the milk, eggs, salt, and 1 tbls. melted butter. Add and mix in flour, little by little.
Step 3
Carefully remove from the oven and divide the batter evenly among the wells, filling each about half full.
Step 4
Bake for 15 minutes without opening the oven, then reduce the oven temperature to 350°F. Continue baking until the popovers are golden brown and firm to the touch, 15 minutes more. Don’t check on popovers until at least 30 minutes of baking.
Step 5
Transfer the popovers to a wire rack and eat warm.
Notes
You can use oat milk.
You can top with a berry sauce for a sweet popover (frozen olallieberries, a little cornstarch, and honey in photo), or scrambled eggs, cheese, and bacon for a savory.
Soft pants are key.
