Popovers

Published February 1, 2004.

Why this recipe works:

Greasing the pans with shortening ensures the best release, but vegetable oil spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal… read more

Greasing the pans with shortening ensures the best release, but vegetable oil spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.

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Makes 6 popovers

Unlike most popover batters, this one is smooth, not lumpy. High heat is crucial to the speedy, high rise of the popovers. When it's time to fill the popover pan with batter, get the pan out of and back into the oven as quickly as possible, making sure to close the oven door while you pour the batter into the pan. Popovers made in a 12-cup muffin tin won't rise nearly as high as those made in a popover pan, but they can still be quite good. See the variation that follows if you can't locate a popover pan.

Ingredients

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