POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POPOVERS BY RATIO (WEIGHT)
There is a book about cooking by ratio, weight. I love it. Here is the popover recipe. The ratio is 1 part egg 2 parts milk and 1 part flour by weight. My average 1.875 oz large egg makes the 12 petite popovers, a Nordic Ware Petite Pan full.
Provided by Ambervim
Categories Breads
Time 18m
Yield 12 Petite Popovers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 with pan you will use preheating in it.
- My large eggs are usually 1.875 oz. Yours might not be. That is part of why this recipe is so good. You will be able to adjust your milk and flour based on the weight of the egg you are using.
- Put container on your scale and zero it out. Add egg and note weight and zero again. Add milk (2 times weight of egg) and zero again. Add flour (same weight as egg). Add a dash of salt.
- Beat well and let it sit while the oven preheats. This hydrates the flour and gives you a better result.
- Put a bit of butter in the bottom of each hole in the hot pan.
- Fill your pan no more than 1/2 full. I get 12 petite popovers (Nordic Ware pan) from 1 large (1.875 oz) egg. Larger pan will yield fewer. Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
- Look at the popovers at 10 minutes. You can lower the temp to 375 if you want to do so. Finish til nice and brown on top -- not too dark.
- This same mix can make savory pancakes on top of the range.
- Great with butter, salt and pepper.
- Could be filled with a dinner filling.
- Could be cooled and filled with whipped cream, pastry cream or even ice cream.
- Could be filled with fresh fruit.
- Or, be creative and make a savory combination.
- Nice to serve with rare beef and some of the juice.
- There are a million things you can do with them.
Nutrition Facts : Calories 15.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 9.6, Sodium 5.9, Carbohydrate 2.1, Fiber 0.1, Protein 0.7
POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
POPOVERS
Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite
Provided by Anna Glover
Categories Side dish
Time 40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
- Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
- Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
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