These light and fluffy pastries are hollow rolls made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
My choice is classic muffin-tin cookware; most kitchens have them. I like being able to repeat a consistent popover no matter which kitchen I'm cooking in.
Popovers can be fantastic if you follow a few important rules.
What Are Popovers?
Popovers are a delightful and versatile pastry that can be enjoyed at any time of day. These light and airy treats are easy to make and require only a few simple ingredients.
If you are in the mood for something sweet or savory, popovers are the perfect canvas for your culinary creativity.
To make the perfect pop overs, it's essential to follow some key tips, such as using room temperature ingredients, preheating the oven, and not opening the oven during baking. With these tips in mind, you can achieve foolproof results every time.
Important Tips for Making Perfect Popovers
Achieving the perfect popover requires key tips to ensure a light, airy texture and optimal rise. First, use room temperature ingredients and preheat your oven and popover pan before adding the batter.
Whisk the batter thoroughly but not overmixing it will prevent them from becoming tough. Additionally, it's essential to bake them at a high temperature for a short period to make sure they rise correctly.
To avoid sogginess, pierce them with a knife or fork after baking to release any steam.
How To Make Bacon Popovers
There are a few rules to follow if you want them to actually "popover" in the muffin tin. The number of rules is around 50. Just kidding. There are two key rules to winning at baking popovers.
- The muffin tin must be hot when you add/pour the batter into the tray. The reason for this is if you were to pour the batter into a cold tray the tray would take time to get hot and begin cooking the batter. We want the opposite. We want the popover batter to start cooking asap, and the tray walls are the first line of contact. If you try this using a cold tray, you will not get popovers. Nothing will happen besides baking a type of muffin that only rises to the top of the tray.
- I cannot stress this point enough. "Do Not Open The Oven." The process of baking-a-popover and the popover doing its job of popping-over-the-tray creating the popover is all based on the heat in the oven and the effect it has on the eggs. Eggs are the leavening agent in the recipe. When you open the oven door, you rob them of what makes them popover, the heat. After you do this, the oven has to recoup the lost heat. But that doesn't matter because the leavening process is now broken. Yes, they may still popover, but you can take it to the bank; the popovers would have puffed up even more if you hadn't taken a peek.
- Popover Pan or Muffin Tin
- Cooking spray
- Whole milk
- 1 cup all-purpose flour
- Salt Salt
- Melted Butter
- Cooked Bacon, crumbled/sliced (use the fat drippings for added flavor)
Preparing the Batter
- In a blender, combine the eggs and milk, and blend until frothy.
- Add the flour and salt, then blend until smooth. The batter should be airy and light.
- Mix in the melted butter and crumbled bacon, stirring gently to incorporate.
Preparing the Popover or Muffin Tin
- Preheat the oven to 450°F (232°C).
- Grease the pan thoroughly with cooking spray.
- Place the pan in the oven for 5 minutes to get hot.
Baking the Bacon Popovers
- Carefully remove the hot pan from the oven and pour the batter into each popover or muffin cup, filling them about three-quarters full.
- Place the filled pan in the oven on the middle rack and bake for 15 minutes without opening the oven door, or it will deflate.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15-20 minutes or until the popovers are golden brown and crispy.
Recipe Variations to Try
Get creative with your popover recipe by trying out different variations. Add grated cheese, bacon bits, and chopped jalapenos for a savory twist for an extra kick.
If you want something sweet, mix in some sugar and spices like cinnamon or nutmeg. You can even add fresh herbs like thyme or rosemary to give your popovers a unique flavor.
And if you're gluten-free, don't worry – there are alternative flours like rice or almond that work perfectly fine for making delicious popovers. The possibilities are endless!
If you have a sweet tooth, then sweet popovers are the perfect treat for you. These mouthwatering pastries can be made by adding sugar and spices like cinnamon or nutmeg to the batter.
You can add fillings like chocolate chips, fruit preserves, or cream cheese to create a unique flavor combination. Sweet popovers are perfect for breakfast or as a dessert and can be sprinkled with powdered sugar for extra sweetness. Don't forget to try this delicious variation of the classic popover recipe!
Savory popovers are a fantastic variation of the classic popover recipe. These irresistible treats can be made in a variety of flavors by simply swapping out the sugar for savory ingredients like grated cheese, garlic powder, and chopped fresh herbs.
From cheddar and rosemary to parmesan and thyme, the possibilities are endless. Serve them warm and golden brown as a side dish for dinner or brunch, or enjoy them as a savory snack. Trust us; you'll be hooked once you try these cheesy little delights!
For those with gluten sensitivities or allergies, the thought of enjoying a popover may seem impossible. Luckily, creating a delicious gluten-free version is achievable with the right ingredients and technique.
Using a high-quality gluten-free flour blend and xanthan gum to mimic the texture of wheat-based flour can help produce a satisfying result. Adding cheese or herbs to the batter can also enhance the flavor, making these popovers irresistible for everyone at your table.
Do You Need A Popover Pan To Make Popovers?
While a popover pan is recommended for making the perfect popovers, having one on hand is unnecessary. If you don't have a popover pan, use muffin tins or ramekins instead.
However, keep in mind that the size and shape of your baking vessel will impact the appearance and texture of your popovers. Regardless of the baking vessel used, follow the recipe instructions carefully for the best results.
With a few adjustments and tips, you can still achieve foolproof, delicious popovers without a popover pan.
Serving and Reheating
- Remove them from the oven and let them cool for a few minutes before taking them out of the pan.
- Serve hot with your choice of toppings or accompaniments, like butter or syrup.
- To reheat popovers, place them on a baking sheet and warm in a 350°F (177°C) oven for about 5 minutes or until heated through.
Storing and Variations
- Allow them to cool completely on a wire rack before storing them.
- Place the cooled popovers in an airtight container or a resealable plastic bag.
- Store them at room temperature for up to two days or in the refrigerator for up to a week.
- To freeze popovers, allow them to cool completely before wrapping each individually in plastic wrap or aluminum foil.
- Place the wrapped popovers in a resealable plastic freezer bag or an airtight container.
- Label the bag or container with the date and contents, and store it in the freezer for up to three months.
- To reheat frozen popovers, follow the reheating instructions mentioned above, adding a few extra minutes of heating time.
- Cheese Popovers: Add ½ cup of grated cheese (like cheddar, Gruyère, or Parmesan) to the batter. You can also sprinkle some cheese on top of the batter before baking for a cheesy crust.
- Herb Popovers: Mix in 2 tablespoons of chopped fresh herbs (like parsley, chives, or dill) to the batter for an aromatic twist.
- Sweet Popovers: Add ¼ cup of granulated sugar and 1 teaspoon of vanilla extract to the batter for a sweet version. Serve with fruit compote, whipped cream, or a dusting of powdered sugar.
- Whole Wheat Popovers: Replace half of the all-purpose flour with whole wheat flour for a healthier option. Adjust the baking time if needed, as whole wheat flour may require slightly longer baking.
- Gluten-Free Popovers: Replace the all-purpose flour with an equal amount of gluten-free flour blend. Make sure to check the label for any additional required ingredients or adjustments.
- Yorkshire pudding - A traditional British side dish made from a similar batter but typically baked in the same pan as roast meat to absorb its juices.
- Dutch baby pancake - Also known as a German pancake, it is made with a similar batter but baked in a skillet and puffs up while cooking.
- Pâte à choux - A French pastry dough used to make various pastries such as cream puffs, éclairs, and profiteroles, which have a similar light and airy texture.
- Gougère - A savory French pastry made with choux pastry and cheese, similar in texture to a popover.
Bacon Popovers Recipe
- 3 strips Bacon / cooked & chopped
- 1 ½ Cups Flour
- 3 whole Eggs
- 3 Tablespoons High-Quality Butter
- ½ Teaspoon Sea Salt If you don't add the bacon use 1 Teaspoon of Sea Salt
- 1 Tablespoon Honey
- 1 ½ Cups Whole Milk
- 1 pinch sugar / optional - small pinch of sugar
- First, grease the muffin tin with butter or oil and set to the side
- Crack 3 eggs into a bowl with ½ teaspoon of sea salt and mix well. Next, add the milk and melted butter into the same bowl, and combine well.
- Measure out (1 - ½) cups of flour and add into the mix slowly making sure to not get any lumps, and combine the ingredients well. Add honey and chopped cooked bacon.
- Preheat oven to 425. KEY TO SUCCESS: - First, place the muffin tray in the oven for a few minutes to heat up before adding the batter to the muffin tray.KEY # 2: During Baking - DO NOT OPEN OVEN FOR 30 Minutes (Spray tin with cooking spray) before adding batter to the hot muffin tin.
Filling Muffin Tin
- Key is to fill the tray ⅔rd the way up the sides, leaving ⅓ of room for the popovers to pop over the top of the muffin tin.