Monday, November 28, 2011


Popovers are tricky to make by some of the recipes that I have seen. They don't tell you some pointers for 100% success. Follow my recipe and you will have wonderful results. Amazing-no leavening agents or yeast, but they pop right up and are light and fluffy.

1 cup of all purpose flour
1/8 t salt
1 cup of whole milk
2 eggs
1 T of canola oil
 Pre-heat your oven to 400 with a cast iron griddle smooth side up on center rack.
In a large bowl Whisk eggs until a little frothy 
In another bowl sift your flour and salt.
Add milk that is room temperature to your eggs.
Whisk eggs and milk together. Now add 1 T of oil. Slowly add your flour and beat with a whisk or break out the rotary.
Grease generously, a muffin tin every other one with shortening enough for 6. You can buy a popover tin which I highly recommend. popover tin
Whatever you not disturb!
Spoon batter about 1/2 way or a little better until 6 are filled. When oven beeper says your ready, wait another 5 minutes, this assures that your oven is completely hot. Now carefully set your tin on top of the cast iron griddle. Close oven door and do not disturb for 30 minutes. Watch and make sure the tops aren't getting too brown. When all looks done (golden brown) open the oven door and prick the center of the popovers to let the steam out and then turn off heat and close the door for another 2 minutes. There you have it! Popovers are great for soaking up beef juices from your standing rib roast, or a bed for your chicken salad, or for breakfast on cold winter mornings. Enjoy.
Cast iron grill

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