Like a Folgers commercial of old, I awoke this morning to a wonderful aroma of fresh brewed coffee. Served up with the piping hot cup of joe were the morning paper and buttery popovers with raspberry jam. A simple but delightful start to my day.
Popovers, the American version of Yorkshire pudding, is a buttery light hollow roll served as a sweet breakfast treat with fruit or jam. It can also be served with meats for lunch or dinner.
The Origin of popovers is a disputed one. The first recipe can be found as early as 1876 in Practical Cooking and Dinner Giving by M.N. Henderson (www.foodtimeline.org).
Much like naming a golden retriever puppy, Goldie, simplicity gave popovers its name. As they bake they rise above or "pop over" the pan.
Popovers, coffee and the morning paper. Not a bad way to start the day. I wonder what other surprises are in store for the weekend. Maybe I'll get that large screen TV that was on my Christmas list. Ooh, just in time for March Madness!
I hope you enjoy today's kid-friendly recipe. With only five basic ingredients and three simple steps, it is a great way to introduce the little ones to the kitchen.
1 1/2 T. Unsalted butter - melted * Also need some softened butter for greasing the pans.
1 1/2 C. AP flour
1/2 teaspoon Kosher salt
3 Large eggs - room temperature
1 1/2 C. milk - also room temperature
(1) Grease popover pans. Be sure to have enough pans to make 9-12 popovers. Pre-heat oven to 425 degrees and heat pans for 2 minutes.
(2) Whisk together the flour, salt, eggs, milk and melted butter until smooth. When mixed thoroughly you should have a thin batter.
(3) Fill the popover pans halfway and bake for 30 minutes. Allow to cool. They should pop out with ease.