These Breakfast Popovers are made by blending milk, eggs, flour, and salt and baked into perfection.
Last time Nan made popovers for her son-in-law, she was confused by his reaction. Since he is from the UK, he was so excited and said "That’s Yorkshire Pudding!” Here in the United States, we call them popovers. They are light, airy and fluffy on the inside with a crispy exterior. Popovers go well with nearly every dish. The greatest thing is you will not need yeast to make this recipe BUT you will need a popover pan!
These popovers are a perfect blend of eggs, milk, and flour. They require using a popover pan, and you can find them on Amazon for a good price. You will need to preheat the pan prior to pouring the batter in. I love watching the popovers come out of the pan as they cook, but it will happen the minute you look away, similar to watching water boil. These Popovers are always a crowd pleaser and its a great way to show off your baking skills!
What you will need
- Milk: I used regular whole milk, although 2% could work as well. I wouldnt use anything heavy like half and half or heavy cream.
- Eggs: I used organic, cage free eggs for best quality popovers.
- Flour: You will need to use all-purpose flour for these popovers, although if you would like to make them gluten free, you can use gluten-free flour 1:1 substitute.
- Popover pan: You can find a cheap pan on Amazon, or go for a nice quality graphite pan.
How to make Breakfast Popovers
Preheat the oven to 350°F and place the popover pan in the oven alone. Gently warm the milk on the stove and set aside. In a bowl, place the eggs and stir. Whisk in the milk slowly.
In another bowl, add the flour and salt and stir. Slowly add the dry mixture to the wet mixture and whisk until smooth.
Once combined, remove the popover pan and spray with non-stick spray. Place the mixture into the pan evenly and into the oven for 50 minutes. Every 15 minutes, rotate the pan around in the oven, half a turn.
Once out of the oven, serve immediately!
Other dishes to try
- HOW TO MAKE CHIPOTLE CILANTRO LIME WHITE RICE
- MAFALDE LEMON RICOTTA PARMESAN PASTA
- HOW TO MAKE FLOUR TORTILLAS
Breakfast Popovers
- Total Time: 1 Hour
- Yield: 6 Popovers 1x
Description
These Breakfast Popovers are made by blending milk, eggs, flour, and salt and baked into perfection.
Ingredients
- 2 cups of milk, warmed
- 4 eggs
- 2 cups of flour
- 2 teaspoons of salt
Instructions
- Preheat the oven to 350 F and place the popover pan in the oven alone. Gently warm the milk on the stove and set aside. In a bowl, place the eggs and stir. Whisk in the milk slowly.
- In another bowl, add the flour and salt and stir. Slowly add the dry mixture to the wet mixture and whisk until smooth.
- Once combined, remove the popover pan and spray with non-stick spray. Place the mixture into the pan evenly and into the oven for 50 minutes. Every 15 minutes, rotate the pan around in the oven, half a turn.
- Once out of the oven, serve immediately!
Notes
- Make sure to add non-stick spray
- Do not forget to rotate in the oven as you want to evenly cook the popovers
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 132.4
- Sugar: 1.7 g
- Sodium: 124.8 mg
- Fat: 6.3 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 1.9 g
- Carbohydrates: 14.0 g
- Fiber: 0.4 g
- Protein: 4.6 g
- Cholesterol: 74.8 mg
Keira K
In England, we call this Yorkshire Pudding. These were exceptional!
★★★★★