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
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In a large bowl add the flour, baking powder, and salt.
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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.
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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.
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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.
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Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that 'POP' is a well pre-heated pan.
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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.
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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.
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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.