Sunday, April 18, 2010


It is amazing how a flat pancake batter can puffed up so high under tremendous high temperature.  This is the science of cooking which I find difficult to comprehend. 

Popovers are but a pancake batter baked on high heat. The high heat forced the batter to puff up and that's when you get popovers.

Popovers are usually served with the cordiment served with pancakes such as butter, honey and jam.  But that doesn't mean you can serve them with a stew or even curry. 

(recipe adapted from Julia Child)

1 cup plain flour
1 cup full cream milk
½ tsp salt
3 eggs
2 tbsp corn oil 

1.  Sift dry ingredient into a mixing bowl.
2.  Make a well in the centre and pour in milk, egg and oil.
3.  Mix all the ingredients together using a whisk.
4.  Strain the batter if it is lumpy.
5.  Pour batter half full into lightly greased muffin pan or paper cups.
6.  Bake in oven pre-heated to 220C for 15 to 20 minutes until the popovers are puffed.

7.  Reduce oven tempreture to 180C and continue baking for another 15 to 20 minutes.
8.  Serve immediately or risk loosing their puffinest.

1.  Do not open the oven door until popovers are puffed up.
2.  Popovers are at their puffiest and tasted best right out of the oven.


The Caked Crusader said...

I've always wondered how you eat popovers - now I know! They're so cute - like mini Yorkshire puddings

Little Corner of Mine said...

Great! Now I know popovers can be made without using the popovers pan.