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:
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 250 degree oven till they warm up. 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.
Makes 6 regular popovers and 9 muffin tin 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.
Pour the batter into the popover cups filling them 1/2 to 2/3rds full. If you’re using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
I love this grand popover pan from Nordic Ware. It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast iron, so it cooks up the popovers evenly. I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new. If you find yourself making popovers quite often, then I would invest in a good quality popover pan. For those of you that are local, Sur La Table carries this brand.Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate. I baked mine exactly 35 minutes and they were perfection.
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!