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

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

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.

Nice crusty outside. Moist eggy inside.

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

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

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.

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

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

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

love me sum popovers these are great,

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

My brother in law gave me this recipe. He's a chef, and he used to make these as an after school snack when he was a kid. Just a simple, fun recipe that can look pretty impressive when you nail it.

Just wanted something different, low maintenance while standing on two broken toes. This is a Basic Vanilla baby, toppings is usually fruit.

Quantities and units adapted from this recipe: cooking.nytimes.com/recipes/6648-dutch-baby

I found this recipe online and I thought why not? and it was so good I hope you guys like it. :excited

The fluffyest pancake baked in a cast iron skillet. This recipe will change your life.

This is a super easy afternoon snack! Grab a pan, some flour, milk, sugar, butter and eggs. ONLY 5 ingredients are needed for this amazingly colourful dish🌈😋, trust me, ANYONE CAN DO THIS⭐️💕#dessertCheck out my daughter's YouTube Video for a more detailed baking tutorial & recipe ~: SnowPink Bespoke Dutch Baby Pancakes :youtu.be/8LAJNKTgLQE

My preferred pancakes . So good 😊 and easy. I added some fresh blueberries 🫐, any fresh fruit can go with this. Breakfast for dinner anyone?

I've been wanting to attempt to make a Dutch baby (also known as a German pancake) for awhile now...but they are traditionally made in a cast iron skillet and I don't have one. But I came across this recipe on Pinterest and had to try it out! Traditionally they are served dusted with confectioners sugar, but you can also serve with maple syrup, Nutella, fresh fruit or a fruit compote. You can also make up the batter the night before, then place in a bowl, cover tightly with plastic wrap and refrigerate overnight, to make it even easier on yourself in the morning. Recipe source: Seasonsandsuppers.com

My very own Dutch Baby!