Successful Experiment - Popovers

One of my favorite breakfasts is my German Oven Puffed Pancake - topped with powdered sugar and toasted almonds, and served with raspberry jam. But it's the main course - and I wanted something similar to use as a side dish. It must have been serendipity when I stumbled across a recipe for popovers on Min's blog - The Bad Girl's Kitchen. While we were camped at Lone Pine last week, I tried them in our little oven in the trailer. This is what they looked like:



While they tasted wonderful, they were undercooked, I think, and a bit on the rubbery side. The recipe said to "prick them with fork to let the steam escape," but these had no steam inside. I think there were two problems - one was the inconsistency of the trailer oven. It cooks very hot underneath (even with a stone in there to deflect the heat), so I have to sometimes remove things before they're truly done. The other problem, I thought, was that the flour-to-milk ratio was wrong (for me).


So, this morning I decreased the flour by 1/2 cup and used 3/4 cup. Add to that the fact that I was using my home oven, which is much more reliable. Take a look at these! Not only are they a rich golden brown, they rose so nicely that each one has a huge cavern of air inside. Boy, these were just delectable!

So here's my recipe, adapted from Min's.


Popovers

butter-flavored nonstick cooking spray
2 eggs
1 cup milk
3/4 cup flour
¼ teaspoon salt

Preheat oven to 375˚. Spray the insides of 12 - 14 muffin cups with cooking spray. (I use free-standing silicone cups, so I can adjust the number easily). Break eggs into the mixing bowl, add milk and beat well with a whisk. Add flour and salt and whisk until blended. Using a small ladle or 1/2-cup measuring cup, fill muffin cups about 2/3 full. Bake for 30 minutes. Serve hot with jam, honey, or maple syrup.