Popovers are one of the culinary world’s most delicious treats. With just a few simple ingredients that you already have on hand, you can easily create a batch of these light and fluffy masterpieces even if you don’t know your way around a kitchen very well. And they can be served both sweet — with butter, jam or honey—or savory (you may have heard of “Yorkshire Pudding”), accompanying a juicy prime rib and mashed potatoes dinner. Impressive!
The Trick To Perfect Popovers
One of the tricks to making perfect popovers is to start with a very hot oven and a preheated pan to get the maximum puff (they “popover” the pan, hence the name), then lower the heat halfway through the baking process to allow the popovers to dry out. Without this step, the steam collapses them when you take them out of the oven.
Also be sure to really beat the batter until it froths. This makes the popovers even puffier.
An Important Popover “Rule”
Another trick, which is really a “rule” of popover baking, NO PEEKING. Popovers need that solitary confinement to allow the oven to work its magic.
