Popovers are the simplest breads to make. They don’t require kneading and they don’t necessitate a long rising period. Moreover, their ingredients are so common that you probably have them on hand at all times in your fridge and your pantry.
They can be eaten for breakfast, slathered in butter and jam, or they can be a side to your lunch salad. They are also delicious dunked in your bowl of home-made soup at dinner time.
Only one rule to follow: They have to be eaten warm.
Citrus popovers
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 2 pinches of ground cardamon
- 2 eggs
- 1 cup milk
- The zest of one or two lemons (depending on how lemony you want them to be)
- 2 tbsp unsalted butter, divided
Instructions
- Mix together flour, salt and cardamon in a bowl. Set aside.
- Whisk together, milk, lemon zest and the two eggs in another bowl.
- Melt one Tbsp butter.
- Add flour mixture to egg mixture and stir just to combine, then add the melted butter and whisk until batter is smooth.
- Cover batter with a towel and let it rest at room temperature for 1/2 hour.
- Preheat oven with the six cup popover or muffin pan inside until it has reached a temperature of 450 degrees F.
- Take the pan out and brush each cup with the remaining melted butter (one Tbsp). Immediately, pour batter into cups filling them two-thirds full.
- Return to oven. Bake 15 minutes, then reduce temperature to 375 degrees and bake an additional 20 minutes.
- Turn off the oven. Pierce each popover with a paring knife to release steam. Return popovers to the oven and let them stand there for 10 minutes so they can dry inside. Serve immediately.
Notes
Baking length will vary, depending on your oven. You might require a total baking time of 30 minutes or less. I would prefer to eat popovers a little more wet than too dry.
Popover can be re-heated, lightly covered with aluminum foil for 10 to 15 minutes, at 350 degrees F.
One thing is certain: They are fun to make and a pleasure to watch popping out of their molds in the oven.