I'm sure you are not surprised when I tell you that I have been itching to put my new popover pan to use. The perfect opportunity presented itself on Saturday morning. We actually had a committment-free morning. You see, we are getting ready to go on vacation (to India, for 5 weeks!!), so our social life has been a bit out of control recently. We want to make sure we see all our friends before we leave, so we have hosted and have been hosted by lots of friends recently. Result = Not packed for trip. However, I told J that we were going to lay off all social committments this past weekend, and just hunker down and pack. Don't ask me what I did all weekend. Result = I still have not packed for trip. Oh Well!
But the good news is that I woke up dreaming of popovers for breakfast. You see, that is the beauty of quick-breads and non-yeasty baked goods. You don't have to plan ahead. And they are such a welcome treat on a weekend morning. I just love the smell of something baking in the oven -- sets me in a great mood. My waistline? That's a whole another story.....
I must admit -- I have not had popovers in a very long time. I think the last time I had some was over 5 years ago. What set it off, you ask? Well, you can blame this craving on Alton Brown. My dear friend TIVO recorded an episode of Good Eats called 'Popover Sometime' - get it? It rekindled my fondness for these uber-light, eggy, delicious creations. I know there are many ways to eat popovers, but I like mine straight out of the oven with a good pat of butter and some jam. A cuppa Joe alongside is all that I need to send me into breakfast nirvana.
I can already see my next creation having to do something with the British Yorkshire puddding stuff -- meat and popovers...lamb would be great...oh I must stop. Back to reality..
2 large eggs
1 cup whole milk
1 cup all purpose flour
1/2 tsp salt
1 tbsp unsalted butter, melted
1 tbsp vegetable oil
1. Add milk, butter, salt, and flour in a blender. Blend on high till mixture is smooth and well incorporated, about 10 - 15 seconds. Let the batter rest at room temperature for 30 minutes.
2. While the batter is resting, adjust the oven rack to the lowest level and preheat the oven to 450F. Measure 1/2 tsp oil into each cup of the popover pan. Preheat the popover pan during the last 10 minutes of batter resting period (Preheating the pan plays a huge role in improving the rise achieved).
3. Working quickly, take the popover pan out of the oven and distribute the batter evenly among all 6 cups. Return the pan to the oven and bake for 20 minutes. Popovers need steam to rise, so please do not open the oven door.
4. Lower the oven heat to 350F (while popovers are still in the oven), and bake for approx. 10 - 15 minutes longer, just until the popovers are golden brown all over.
5. Invert the pan to release popovers and cool on a wire rack 2 - 3 minutes. The popovers are best when served immediately.
Note: You might be wondering "Do I really need a popover pan?". Well, the answer is Yes and No. If you want, you can use a muffin pan. Caveat being that your popovers will not rise as high (thus won't be as airy and magnificent), but they will still be good. If you really want to get great results, a popover pan is great, simply because the cups are taller.