Back in the fall, my grandma called me one day and asked if I had a recipe for popovers. She and my grandfather had just come back from visiting his brother in Arizona, and his wife made popovers that my grandma said were outstanding. She wanted to replicate them at home, but didn’t have a recipe, nor did she have a popover pan. Popovers have long been on my 100 list, so I thought it was the perfect time to tackle them myself. I bought us both a popover pan and surprised her with the pan and a copy of the recipe. It took me a couple of months with the holiday hustle and bustle, but I finally got around to making the recipe. It couldn’t have been easier or more delicious!
I’d actually never had a popover before and thought that they would be more of a muffin consistency, but they tasted much more like a baked pancake or a hollow soufflé. The recipe suggested serving them fresh from the oven with butter and jam, which is exactly how I ate mine. It was amazing, and definitely better warm than when left to sit at room temperature. You could also serve them dusted with powdered sugar or with maple syrup. They’re a perfect addition to any breakfast or brunch menu, and only take minutes to mix together.
Preheat oven to 425 degrees F and position the rack in the lower third of the oven.
Generously butter a 12-cup popover tin; set aside.
In a medium bowl, whisk together the milk and eggs. Add the flour, salt and powdered sugar and whisk briefly to incorporate the dry ingredients. There may still be small lumps throughout the batter, which is fine; do not overmix.
Fill each cup of the popover tin with 5 tablespoons of the batter. Bake until the popovers are very puffed and rise above the top of the tin by 3 inches, about 30 minutes. Immediately turn the popovers out of the pan and serve warm.
If you're using a dark, non-stick pan, be sure to reduce the oven temperature by 25 degrees (I forgot to do this!).