How to Make Popovers, a Step-by-Step Guide (2024)

FAQs

What ingredients are in a popover? ›

Breading liquid

Popover / Main ingredient (eggs, flour)

Bread Flour or All-Purpose Flour: The key to making these popovers super light and fluffy is to use bread flour. Bread flour contains a higher amount of protein than all-purpose flour, causing it to yield a much lighter and fluffier popover.

Make a half batch of popover batter, and portion it into a 24-well mini muffin pan. Bake at 450°F for 17 to 20 minutes, until golden brown. Can I make the batter ahead and refrigerate it? Yes, if you must.

Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller. (Don't worry, they'll still be delicious.) To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven.

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

The room temperature of the batter, the heat of the pan, and high heat the oven are all what create the steam initially to get the batter to rise, then the bake at 350°F sets the batter and creates the crispy outside.

Make the batter in a blender; make it with a whisk. Beat till smooth and frothy; leave some lumps. Everything should be at room temperature.

An additional trick for keeping popovers crisp is to gently poke a hole in the side of each one with a sharp knife when you remove it from the pan to allow extra steam to escape without deflating the crust dome.

A popover pan should be greased. I prefer to use melted butter, but oil or nonstick spray would work too. Greasing the pan ensures that the finished popovers don't stick and promotes browning on the exterior of the popover. After you've greased your pan, place it into the oven while it preheats.

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

What do you eat with popovers? ›

What to Serve With Popovers. Popovers are great to have with soup, salad, or alongside roast chicken, roast beef, or just about anything you would serve with rolls. They're also fantastic as a breakfast treat, sprinkled with confectioner's sugar and served with butter and jam.

You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient.

Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don't require a special pan and can be mixed by hand (or a blender or mixer, if you prefer). In under 30 minutes, you'll have a dozen gorgeous popovers.

Popovers are a type of popup. They are on the same level as dialogs and other groups like alerts, notifications, lightboxes, etc. Popovers are typically non-modal. They usually don't use backdrops since dimming the interactive content wouldn't make sense.

Because popovers rely on steam to rise — as opposed to baking powder, baking soda, or yeast — you want your batter warm when entering the oven. This King Arthur Flour article says it best: “The warmer your batter going into the oven, the more quickly it'll produce steam: simple as that.”

The Popover plugin is similar to tooltips; it is a pop-up box that appears when the user clicks on an element. The difference is that the popover can contain much more content. Plugin dependency: Popovers require the tooltip plugin (tooltip.

According to The Kitchn, popovers are airy and fluffy in nature—boasting a golden brown exterior like Yorkshire pudding. In fact, this pastry is made with a similar batter of flour, salt, eggs, milk, and butter. Another fun fact—a popover gets its name from the “dramatic rise” caused by the steam.

pop·​over ˈpäp-ˌō-vər. : a hollow quick bread shaped like a muffin and made from a thin batter of eggs, milk, and flour.