Making popovers is such a fun, novelty food, making them perfect for a cabin weekend. You do need a popover pan, but after you make your first batch, you’ll realize it was a very good investment. Makes 12 popovers.
Ingredients
2 cups flour
1 teaspoon salt
2 cups milk
4 eggs
Instructions:
1. Bring milk and eggs to room temperature and mix in remaining ingredients.
2. Pre-heat oven and popover pan to 425 degrees F.
3. Divide the batter evenly between the cups of the popover pan. Each cup
should be about 1/3 to 1/2 full.
4. Bake for 35-40 minutes until golden brown; after 40 minutes turn off heat and leave door open for 10 minutes.
5. Remove the popovers and slit the tops with a small knife, which allows steam to escape, and keeps the popovers from turning soggy and collapsing.
Ooops!
This picture came from the Cabin Life test kitchen – where something went toweringly wrong with our first batch of popovers. After we stopped laughing, we set about figuring out where we went wrong. Here’s how not to make a popover.
First, we impatiently ignored the instructions and added not-quite-yet room temperature milk and eggs to the flour and salt. Then, just for good measure, we over-filled the popover pan cups.
The result? A towering tube of crunchy crust. And on the inside? Nothing. Absolutely nothing.
So please, learn from our mistakes – or you just may end up with your own tray of mutant popovers!
Bear Pattern Wall Mounted Hooks
Cabin Porn: Inside
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