Light & airy, my Popovers recipe will show you how to make these delicious rolls in 3 different ways using the same eggy batter! A fresh Popover is a revelation.
Hi Bold Bakers!
What is a Popover? A popover is a light, airy roll made from an eggy batter similar to that of Yorkshire pudding. In the U.S popovers are served as-is with some jam and butter OR you can make them Big and Bold adding in sweet or savory flavors as I did.
Why Didn’t My Popovers Rise?
First off, if you follow my tips this won’t happen to you! Watch the video below and see how I pre-heated the pan with some oil before pouring in my batter to bake. Also, keep the door closed the entire time during baking. Following my tips will ensure beautiful puffy popovers. If they don’t — I’ll eat my hat!
Why Did My Popovers Deflate?
So, unfortunately, this is the nature of popovers that they do deflate a little once they cool. To make sure it doesn’t happen too drastically make sure you get a really good brown on them because if they are not baked enough they can be soft and that can lead to a sunken popover.
One other factor is the oven was opened during baking! Now, listen, I’m not pointing fingers here but there is a chance you are reading this and nodding your head… am I right? Just don’t open the oven while these guys are baking. Peering through the glass — that’s what it’s there for.
When are Popovers Done?
When your popovers are a lovely rich golden brown, they are ready. Like I previously mentioned, if you don’t get a brown color all over they will be on the softer side and this can lead to falling once out of the oven.
Popovers vs Yorkshire Pudding
They are the same thing, the only difference is how we eat them. In Ireland and England, Yorkshire puddings would be served with your Sunday lunch of roast beef, gravy, and all the trimmings, whereas in America they are served with jam or butter and often is found in a bread basket at some Southern-style restaurants.
How Do I Store Them?
I really recommend popovers be eaten fresh from the oven, and any leftovers are best consumed in 24 hours. Store them in an air-tight container at room temperature until ready to enjoy.
Tips & Tricks to Making Popovers
- Pre-heat your cupcake pan! The Pan HAS to be hot hot hot before the batter goes in there
- You can make the batter up to a day in advance
- Scoop 1/2 cup of batter per popover
- Best eaten fresh from the oven
- Make sure whatever flavors you add to your popovers that you only add small amounts so it doesn’t weigh them down
- Bake at 450°F (225°C) so you get that POP in the oven
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Light & airy, my Popover recipe will show you how to make these delicious rolls in 3 different ways using the same eggy batter! A fresh Popover is a revelation.
- 1 1/2 cups (12floz/340ml) whole milk
- 1 3/4 cups (9oz/250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs, room temperature
- vegetable oil for greasing
- 3 tablespoons bittersweet chocolate, finely grated
- 3 tablespoons cooked bacon, finely chopped
- 3 tablespoons sharp cheddar cheese, finely grated
- 3 tablespoons dried raspberry, ground
- 2 tablespoons lemon zest
In a large bowl add the flour, baking powder, and salt.
Crack in the eggs and whisk as you slowly stream in the milk. There may be some lumps but that's ok, they work themselves out.
Let the batter rest for about an hour in the fridge. If you are adding flavors you can add them now before chilling or just can leave it plain.
Generously grease a cupcake pan with vegetable oil. You need to be generous here so the popovers will be easy to remove from the tray.
Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that 'POP' is a well pre-heated pan.
Once the pan has heated carefully fill each well almost to the top with batter (a little less than 1/2 a cup) then swiftly slide back into the oven and shut that door. Please DO NOT open the oven while baking or they might deflate.
Bake at 450°F (225°C) for 15 minutes. Turn down the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until the popovers are golden brown.
Popovers are best enjoyed fresh from the oven so allow to cool slightly before serving. Store in an air-tight container at room temperature for 24 hours.
Watch the Recipe Video!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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