Easy Eye Popping Popovers

Food historians generally agree that popovers were created here in the colonies by English housewives who missed their Yorkshire puddings but needed a shortcut and fewer ingredients for a less fussy version of the original.

According to Wikipedia, the first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, in 1876. Roasted beef or pork drippings made the little puffs more savory than the popovers most folks like these days. Today's recipes lend themselves to strawberry jam for breakfast or tea as much as for a bread substitute for holiday dinner.

The higher they rise, the better they taste is my motto and this recipe is one I have been using for over thirty years. It has never let me down.

1 1/2 cups all purpose flour
3 eggs
1 1/2 cups 1% milk
dash of salt

Preheat over to 425 degrees F. In a medium mixing bowl and using a whisk, beat the eggs until slightly frothy. Add the milk and again, using the whisk, beat until mixture is slightly frothy. Add dash of salt. Gradually add flour about 1/4 cup at a time and whisk until all the flour is added and the mixture is just smooth. Let the batter rest 15-20 minutes at room temp.

Using your favorite cooking spray generously coat the cooking surfaces of a 6 count popover pan or 6 count large muffin tin. Poor batter evenly into each baking cup to about 3/4 full. Bake at 425 degrees F for 20 minutes, reduce heat to 350 degrees F and bake for another 20 minutes. Do not open oven doors during baking time. Upon removing the popovers from the oven pierce each one with a thin sharp knife to let steam out. Allow just one minute before removing from pans and serve warm.


  1. One of my favorite foods! Perfect for Thanksgiving breakfast. Thanks, Deb!


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