Today we celebrate Blueberries with Pop Overs.
What is a popover in America?
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. … Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.
- 3 eggs
- 1 cup milk
- 1 teaspoon sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 cup flour
- Cinnamon sugar
Preheat oven to 450 degrees . Grease muffin or popover pan with butter or oil, then place on lowest rack position in oven.
Mix room temperature eggs, milk, melted butter, sugar, and salt together, then mix flour in all at once. Whisk until foamy.Fill hot pan cups up to slightly more than halfway, then add a few blueberries and top with cinnamon sugar.Move tray back into the oven for 25 minutes, then reduce to 325 for 10 more minutes.
Popovers are done when thoroughly browned on top and tapping with a fork makes a hollow sound.
All about Popovers pans:
: Popover pans are distinguished from regular muffin tins by their deep, steep-sided wells. This forces the batter upwards and results in a popover with a puffy dome and crispy sides. Many popover pans have the cups welded to a wire rack. While this looks odd, it promotes even circulation of air and heat around the tins
Do you really need a popover pan?
Absolutely. A popover pan will give you popovers with a taller base and a more defined “mushroom” top, but a muffin pan will bake popovers just fine. And speaking of muffin pans, feel free to use a jumbo Texas muffin pan for six extra-large popovers; bake them for the same amount of time as standard-size popovers.