Description
These Lofty Popovers, also known as Yorkshire Puddings, are light and airy pastries with a crispy exterior and tender interior. Made from a simple 5-ingredient batter that combines eggs, milk, flour, salt, and melted butter, these popovers rise beautifully in a hot oven for a perfect golden puff. Ideal for breakfast, brunch, or as a side, they are best enjoyed fresh and served with softened butter.
Ingredients
Scale
For the Popovers
- Softened butter, for greasing the pan, plus more for serving
- 3 large eggs, room temperature
- 1 1/2 cups (375 grams) room-temperature milk (2% recommended)
- 1 1/2 cups (192 grams) bread flour or all-purpose flour
- 1 teaspoon (3 grams) kosher salt (Diamond Crystal preferred)
- 3 tablespoons (43 grams) melted butter, salted or unsalted
Instructions
- Preheat and Prepare: Preheat your oven to 425ºF and position a rack in the center. Thoroughly grease a 12-cup muffin tin with softened butter to prevent sticking and ensure easy removal of the popovers.
- Warm Eggs if Needed: If your eggs are not at room temperature, place them in a bowl and cover with hot tap water. Let them sit for 10 minutes to gently warm, then remove before use. Room-temperature eggs promote better rise and texture.
- Warm the Milk: Warm the milk to about 75ºF for optimal loft. You can microwave it for about 1 minute or gently heat it on the stovetop until just warm to the touch. Alternatively, milk left at room temperature for several hours will also work.
- Blend the Batter: In a blender, combine the eggs, warm milk, flour, and salt. Blend at moderate speed (around speed 5 on a Vitamix) for about 30 seconds until the batter is completely smooth. This smoothness is key to even, lofty popovers.
- Add Melted Butter: Add the melted butter to the batter and blend for another 15 to 20 seconds to fully incorporate. Alternatively, you may whisk the ingredients by hand in the order described to achieve a similar smooth batter.
- Fill the Muffin Tin: Pour the batter evenly into the prepared muffin tin, filling each well about halfway. Distribute any remaining batter equally among the wells to maximize yield and ensure even baking.
- Bake at High Heat: Place the muffin tin immediately in the oven and bake at 425ºF for 20 minutes. This intense heat creates the steam necessary for the popovers to rise dramatically.
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the temperature to 350ºF and bake for an additional 10 minutes. This continues cooking the interior without burning the exterior.
- Serve Immediately: Remove the popovers from the oven, carefully transfer them to a serving bowl or plate, and serve immediately with softened butter on the side to enjoy their best texture and flavor.
Notes
- Popovers require only five basic ingredients and come together quickly, making them a simple yet impressive recipe.
- Use a kitchen scale to measure ingredients accurately for consistent results.
- Room temperature eggs and warm milk are key to achieving maximum rise and lightness.
- Bread flour typically yields taller popovers due to higher protein content, but all-purpose flour works well and may provide a better flavor and texture.
- If using Morton kosher salt or fine sea salt, reduce the salt amount to 1/2 teaspoon to avoid over-salting.
- Use a metal 12-cup muffin pan rather than a traditional 6-cup popover pan to ensure even cooking and easier removal.
Nutrition
- Serving Size: 1 popover
- Calories: 140
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
