Recipe: Popovers

Whenever birthdays in our family fall on a weekend, we celebrate the entire weekend. This year it is my turn for the "weekend special" as March 11th falls on a Sunday.

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.

Ingredients:

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

Directions

(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.

NOTE:  Popovers bake successfully if you follow these three important directions: 1-Be sure the popover pans are preheated before adding batter. 2- Only fill pans halfway. 3- NEVER open oven door during baking! If you must peek, turn on your oven light.