Best Popover Recipe {Vintage recipe from 1900's} (2024)

FAQs

Best Popover Recipe {Vintage recipe from 1900's}? ›

Mix 2 eggs, 1 cup flour, 1 cup milk, dash of salt, and 1 tablespoon of melted butter. Beat with hand mixer or whisk, and mix until the batter is smooth and has little air bubbles on the surface. Once oven is preheated, pull out popover pan and coat with cooking spray. Add the batter into the hot pan about 3/4 full.

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Now, some people like to slit a hole into the finished popovers to release steam, then return them to the oven for 3 to 5 minutes to help prevent sogginess as the popovers cool.

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

King Arthur Baking says that there are a few ways your popover could go wrong. First, you must use all-purpose flour because it has a solid gluten structure to capture all the steam. Secondly, you must make sure to preheat your oven because the hotter the oven, the higher the popovers.

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature.

To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins. To store: Store baked and cooled popovers in a ziptop bag for up to a day.

Is it necessary to poke the popover when it comes out of the oven? ›

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

And be sure to grease not only the cups, but the surface around them as well. The popovers are going to balloon up and over the edges of the wells. Fill the cups about 2/3 to 3/4 full. Put the pan in the oven, on a lower rack.

Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. Prick with a Knife, Cool, and Eat!: Turn the popovers out onto a drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled and then eat immediately.

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.

Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly. Whip the batter up really airy right before you add it to the pan they'll rise extra high.

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

Popovers are best served immediately. They will, unfortunately, begin to collapse after a few minutes outside of the oven. One way to help prevent this is to puncture the top and/or side of the popover with the tip of a small, sharp knife to help release some of the steam trapped inside.