Chef John of Allrecipes has a foolproof technique for making the BEST, airy, spongy, yet delicate popovers ever!
He puts them in a COLD OVEN first, then turns up the heat. I love it! It’s genius! They turn out perfectly every time! No more soggy doughy results!
My husband is a big fan of popovers, and I love them too!
A Little Popover History: The popover is an American version of English Yorkshire Pudding and similar batter puddings made in England since the 17th century. The oldest known reference to popovers dates back to 1850.
Below is a moving slideshow to see how high and puffed up they come and how airy the inside is!
- Popover Pan or Muffin Tin
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon butter melted
- 1 cup milk
- 2 eggs
- Spray or grease a popover pan or muffin pan.
- In a medium bowl, use a wire whisk to mix all the ingredients together just until there are no lumps. Do not overbeat.
- Pour the batter into the individual sections of the popover pan, filling each one ¾ full.
- Place the popover pan in a COLD OVEN, then turn on the oven to 450° and bake them until they are puffed and well-browned, about 27-30 minutes.
- Serve immediately.