Rock ledge popovers

I hate eggs, I love these... They are basically a vector for butter! Easy to make and serve them right from the oven

this is my son's favorite breakfast

Hot, puffed, moist hollow centers ready to spread with butter and/or jam for a dramatic delicious bread side or a great breakfast treat! I use a popover pan with these popovers. They can be made in extra large muffin pans, filling them 1/2 full, they will be a bit smaller but still delicious.

Adjust the baking time depending on your oven.If you open the oven door while they're baking, they might shrink and shrivel up. Don't open the door until they have puffed up! Recipe by Bluebird

Nice crusty outside. Moist eggy inside.

thank u. I'm glad u tried and.liked them

I found this recipe in a folder of my mother's recipes. I usually double the recipe and I get 8 popovers

My husband and I visited the Jordon Pondhouse in Acadia National Park 3 times. The first 2 times we were blown away by their famous popovers. The last time, in September 2021, we were underwhelmed to say the least. They were hot and poofy, but the flavor was bland and they were overly browned. We had waited over an hour to get a table and paid $11.50 each for 2 popovers and weak blueberry iced tea.We decided that I would attempt to make popovers at home to hopefully make up for this disappointing experience. I first tried the recipe posted in the waiting room for the Jordon Pondhouse. It said to combine 2 cups flour, 1 teaspoon salt, 2 cups milk and 2 eggs yolks, then to beat the whites of the 2 eggs and mix it all together. Then it said to heat the pan with butter in it and bake the popovers in a "hot oven." Since that wasn't very specific, I looked at a few popovers recipes online. I used the proportions from the old recipe with the cooking instructions I found online here https://www.throughherlookingglass.com/wprm_print/24081The popovers didn't pop at all! I did more research and noticed that most recipes called for more eggs. There were several blog posts that referred to the need for the ingredients to be room temperature. So armed with all this information and one failed experiment, I tried again and voila! Perfect popovers!

The pictured ones didn't pop up quite like they're supposed to, but they were still really good.

I got the idea for this recipe from Neiman Marcus's recipe book. I used the original recipe many times, then adapted it to my own no-fail recipe by adjusting the flour ratio. At restaurants, they bring the popovers to your table hot and freshly baked. At home, I serve them with my homemade mango butter. Someday I hope I can make the jumbo-sized popovers they serve at Mariposa restaurant.Make sure the eggs are brought to room temperature. Let the batter rest for 1 hour.Serve these popovers with butter. Recipe by Aroharokomoko

No special pan required. These bake in a standard mini muffin tin.

These are delicious,,if you don't have a popover pan you can use a muffin pan, Enjoy. 😚

love me sum popovers these are great,

I had popovers for the first time at a steakhouse restaurant in Hawaii. I'd never had anything like them, and I was amazed at how delicious they were! I really wanted to have them back at home, so I tried re-creating them.I made these in a popover pan, but you can use a muffin pan instead.Whatever you do, don't open the oven door while they are baking. Otherwise the puffed up popovers will shrink.I used a sharp Cheddar cheese. Recipe by Guutara recipe kenkyujo

A traditional British dinner, Toad-in-the-Hole is made of sausages cooked inside a batter pudding. I wanted my 3yo to enjoy it, so I miniturized it. Just my version. Seems like a lot of oil to be adding, but most of it will stay in the tin if it's hot enough when batter's added.

Like a combo between a popover and french toast. Serve with butter, powdered sugar, fresh fruit, maple syrup, or a lemon drizzle.

This is basically a baked pancake. But the testure and flavor of a crepe. The peach, lemon & blueberry go very well together!

This is kind of small British fruitcake with a rough surface resembling a rock. It produces a tasty and aromatic cake like structure bake…Recipe adapted from Sifu Ken.#cake#mycookbook

Who remembers these little gems, growing up as kids. I used to make these with my beautiful Mum, we'd spend Sunday's often in the kitchen cooking together. I💝 it! 💏

family hit! super easy to make!

simple tasty breakfast idea for the little ones.

quick and easy, old fashioned treats

I was searching for a recipe to make something for a charity event at my child's nursery school, and found user CAFE703's chocolate cookies. I altered the recipe slightly to make it more suitable for children.It's difficult to put the dough together since there is not much liquid in it. But if you knead it well, the oil spreads around and it will come together eventually. You can shape the dough nicely if you squeeze it really hard between your palms. Use the gap between your palms to shape the dough. For 1 baking tray's worth. Recipe by Yamotoshou

My baked twist on a classic

The only green stuff my little one will eat is basil pesto, so I have been using it in lots of things. This can be made with any type of pesto you like, red pesto, watercress pesto, etc. but here I have used basil pesto, the store bought pesto in a jar.