Set your weary eyes on these puppies. Amazing! They taste as good as they look, or should I say better than they look, as they look kind of weird. These popovers are crusty on the outside and warm and gooey on the inside. This popover is more like a breakfast treat or it can even be qualified as a dessert. It’s a cross between cinnamon toast, a sugar and cinnamon donut and a popover.
I came across this recipe at the hair salon, of all places, while my highlights were processing. I had 20 minutes to kill, so I started pursuing my iPad for some fun popover recipes I could try, when I stumbled across this page:
Wow, are you salivating like I was just looking at this photo? I was pretty hungry at this point or maybe it was the fumes from the highlight that were making me crave sugar, but whatever it was, I knew these popovers were going to play a part in my afternoon plans.
I wanted to make them fresh for the kid’s after school snack! Snack time is an important time in the Grandy house as my kids come home from school with hefty appetites. I had a feeling that this popover recipe would satisfy them plenty. I mean who wouldn’t like a sugary and doughy snack on a Friday afternoon? We loved these so much that I am making them again on Sunday morning before we go and pick up our Christmas tree. I hope you will be making these as well!
Note: These popovers, as all popovers, are best when served fresh and warm. If you have leftovers, store them in a container overnight and then re-heat them in the morning in a 200 degree oven. I re-heated the kid’s popovers this morning and they still loved them, but they are so much better the day of. I topped them with some fresh cinnamon/sugar mixture after they came out of the oven to freshen them up a bit.
for the popovers:
- 2 tablespoons unsalted butter, melted
- 3 large eggs, at room temperature – I always use extra large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 1/2 teaspoons sugar
- 1 cup flour
for the sugar coating:
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, melted
Preheat your oven to 400 degrees and liberally butter a popover pan. If you don’t have a popover pan, no worries, you can use a standard muffin tin with 1/2 cup indentations.
Note: You will want to heavily butter your pan, even if it’s a non-stick popover pan, otherwise the popovers will stick and be hard to get out.
Get your blender out and put in the following:
2 tablespoons melted butter
1 cup milk
1 teaspoon salt
1 1/2 teaspoons sugar
and blend for a few seconds.
DON’T ADD THE FLOUR YET!
Add the 1 cup flour and blend for about 10 seconds, just until smooth.
Pour the batter into the popover cups filling them 1/2 to 2/3rds full. If your using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown. I baked mine exactly 35 minutes and they were perfection.
While the popovers are baking you can prepare your sugar & cinnamon mixture. Just combine the 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together. Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl. Set these both aside until the popovers come out of the oven.
Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.
This is what the popovers looked like when I pulled them out of the oven. They’re all twisty and funky looking. Looks can be deceiving though as they were crunchy on the outside and warm and gooey on the inside.
Now is the time to melt your butter. Just stick the bowl in the microwave and melt away. Once the butter is melted, you can start the buttering process. Just grab a popover and brush it all over with the butter. Make sure to get in all those nooks and crannies.
Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.
Once all of your popovers are covered in sugar, let them cool on a wire rack. If your kids are home or you’re serving these for breakfast, then by all means put them immediately on a plate and dig in.
As you can see, they were devoured in a matter of seconds. I did not even get a word in from them until they were finished. I actually think Eli ate his in one bite.
Check out that happy kid!
Here are the four remaining popovers cooling on the rack. John ate his before dinner and I had mine for dessert. We saved the other two for the kid’s breakfast this morning.
Now that I am looking at these, they kind of look like fried dough but without all the grease that comes with frying! BONUS!
Come on; give these a shot at your next weekend breakfast. Move away from the familiar pancakes and waffles and take a walk on the wild side!