Popovers are a bit of a thing in my family. I grew up with popovers being somewhat of an event, with lots of steps, tricks and beating to get them just right.
In later years I discovered a few tips and tricks that I could incorporate into my own baking.
I watched my sister-in-law make popovers with a whisk. She opened the oven MULTIPLE TIMES (gasp!) while they baked to perfection. Then my Aunty Karen shared with me her secret ratio of ingredients, and I took it from there.
I’m happy to share my popover recipe, complete with those brilliant bits of information, with you.
My method has 4 key points to get Popovers with height:
Use a Popover Pan.
Use an equal volume ratio of eggs, flour, and milk.
Add one extra egg to point 2 above, no matter how many eggs you are using.
Use a whisk.
Karla's Popover Recipe
Makes 12 Popovers in the Chicago Metallic Popover Pan (you’ll need 2 pans for this recipe)
6 tsp grapeseed oil (or any kind of vegetable oil except olive, which is too thick)
5 large eggs
1 tsp salt
1 cup flour
1 cup milk
Put ½ tsp grapeseed oil in bottom of each cup of popover pan.
Heat pans in a 475F oven while mixing your batter.
Note: If you want to make Yorkshire Puddings, use roast beef drippings instead of oil.
Whisk together eggs and salt.
Add flour; whisk until smooth and thick.
Add milk; whisk until smooth.
Remove one pan from oven and immediately fill each cup with ¼ cup of batter. Return filled pan to oven; repeat with second pan.
Bake at 475F for 5 minutes, then reduce the temperature to 400F. (You can open the oven briefly and take a quick peek.)
Bake at 400F for additional 10 - 15 minutes until golden brown. Remove pans from the oven and immediately pop out the popovers with a butter knife. Enjoy!