Popovers, in my opinion, are like pancakes in the shape of a muffin. They have almost a croissant like flaky outside, hollow middle, and an eggy, pancake like interior that clings to the flaky crust. And they’re delicious.
I estimate that it’s been about 10 years since I’ve made popovers. Because Mom’s in town and breakfast is her favorite meal of the day, something special was in order this morning. This classic recipe was sent to me by Grandma Mo.
- 3 eggs
- 1 ½ c. milk
- 3 T. butter, melted
- 1 ½ c. flour
- ¾ tsp. salt
- Combine ingredients in the order listed and mix with a wire whisk. Fill well-greased large muffin tins (holds approximately 6 oz. of liquid) just under half full.
- Bake in a preheated 400 degree oven until brown and crisp, about 35 to 40 minutes.
- If desired batter may be prepared several hours before serving and refrigerated until baking time. Add an additional 5 minutes to your baking time if using chilled batter.
- Makes approximately 11 to 12 popovers.
Do yourself a favor and make sure you really grease your muffin tins. I thought I did but I still had a problem with a few that stuck to the bottom.
These are light, airy and flaky and nearly impossible to eat just one – especially if you get your hands on them when they’re right out of the oven. This is a ridiculously easy recipe to follow and makes for a simple but delicious breakfast or treat.