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Citrus popovers

Course Breakfast, Dessert


  • 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


  • 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.


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.