Classic Popovers - A Simple 4 Ingredient Recipe (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

What makes popovers pop? Unlike cake or bread, popovers use neither baking powder/baking soda nor yeast to provide leavening. Steam is the engine that makes them rise — and rise, and rise!

We also tried making a batch using half-and-half, with good results. They were very slightly less puffed and had a richer flavor, but were, in fact, quite similar to those made with milk. Certainly, half-and-half can be used in a pinch. One-fourth teaspoon salt was necessary, but sugar did the popovers no favors.

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Plan Ahead: The batter will need to rest for at least 1 hour, up to 48 hours ahead. For the best flavor and texture let the batter rest for 24 hours. Always allow it to come to room temperature for an hour.

Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range. There are two major possible causes that seem likely: The oven was not hot enough. Popovers require a fast rise, so that they can expand from the steam before the outside sets.

using room temperature eggs (see recipe for how to quickly bring your eggs to room temperature) room temperature milk (see recipe for how to quickly bring your milk to room temperature) hot oven. bread or all-purpose flour: for especially loft popovers, bread flour is your gal!

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

Why don t my popovers pop? ›

There can be a few different things that can mess up the rise of popovers. Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

As we alluded to earlier, popovers were invented in America, while Yorkshire pudding was first conceptualized in England.

Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.

What to Serve With Popovers. Popovers are great to have with soup, salad, or alongside roast chicken, roast beef, or just about anything you would serve with rolls. They're also fantastic as a breakfast treat, sprinkled with confectioner's sugar and served with butter and jam.

Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range. There are two major possible causes that seem likely: The oven was not hot enough. Popovers require a fast rise, so that they can expand from the steam before the outside sets.

Popovers are best served immediately. They will, unfortunately, begin to collapse after a few minutes outside of the oven. One way to help prevent this is to puncture the top and/or side of the popover with the tip of a small, sharp knife to help release some of the steam trapped inside.

Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.

If you are having problems with popovers not popping, try decreasing your flour or adding an egg if you have already tried all the other tricks and you are sure that, like me, you are doing everything right.