{Recipe: Pop! Pop! Popovers!}

The first time I ever had a popover was at Bloomingdale’s. Yes, Bloomingdale’s the department store. Growing up in New Jersey, we had lots of malls to go to. And some of them were very, very nice malls. Like the Mall at Short Hills… in Short Hills, New Jersey. In fact, I believe it is one of the nicest malls in the country. But I digress.

The Bloomingdale’s at the Short Hills mall also had a restaurant and, when I was lucky enough, my mom would take me there for lunch. And they had the most delicious, fluffy, warm, fresh out of the oven popovers.

I haven’t admitted this to anyone, but that is the ONLY place I have had a popover. That is, until our friend Nicole had us over for a little cooking lesson. We did an assortment of brunch items: scones, quiche (I mean, we’re gay… so we had to have quiche), and popovers.

The first thing that I learned was that you need a popover pan to make popovers (surprise!) . The second thing that we learned, which I was not expecting, is that these are the easiest things I have ever made. It’s basically a pancake batter that you put in a pan and cook for 40 min. Anyone, and I mean ANYONE, can make these.

So, first thing you have to do is go out and get a popover pan, which costs around $20. In case you are wondering what the difference between a popover pan and a muffin pan is, here is a little passage from Cook’s Illustrated :

“Only tangentially related to muffin tins, popover pans are composed of heavyweight steel cups affixed to one another with thick steel wire; they typically have six cups. The open design maximizes heat transfer, which is crucial to high-rising popovers and babas au rhum. Very few companies manufacture popover pans these days; in fact, most cookware stores carry only one brand—Chicago Metallic Professional Nonstick Popover Pan. We found this pan glazed with a dark nonstick coating, browns popovers (or babas) well and releases them easily.”

Once you have your pan (and the ingredients of course), get yourselves a couple of mixing bowls and whip this recipe up:

Popovers (yields 8)

1 cup flour
1/2 tsp salt
3 eggs
2 tbsp butter (melted)
1 cup milk

Combine flour and salt in bowl. Make a well in the center of four and add eggs, butter and milk. Beat until smooth. Grease popover pan (spray is fine) and fill cups half way.

Bake in hot oven (400 degrees f.) 35-40 min (or until brown and crisp)

Serve with sliced tomato topped with a little salt and pepper. Or try strawberries. Really, you can put popovers with anything.

  • July 9, 2009 - 6:07 pm

    Needlemom - Funny, my first popovers were at The Cambridge Inn at the Garden State Plaza in Paramus! My grandmother took me there for lunch…a lovely memory.ReplyCancel

  • July 9, 2009 - 10:56 pm

    leigh - Okay, the next time you are on the Cape, visit Woods Hole. I am a popover snob and the best ones in the universe are at a place called Pie In The Sky. Trust me, they add some sort of narcotic because I dream about them. While you're there, check out the MBL. If you are coercive enough, get Andrew to go and give you a personal tour of the aquarium including the harbor seal talk – it's a classic!ReplyCancel

  • August 4, 2010 - 8:04 pm

    hannah - what a sweet thing these popovers are! never heard of them before. I definitely will give them a try one day. with sliced tomato, and maybe some goat's cheese and a drizzle of olive oil?

    thanks for sharing!ReplyCancel

  • August 30, 2010 - 11:46 pm

    ~RED~ - I love popovers, when our local restaurant stopped selling them to me ( yes i would just order the popovers and nothing else for take out) I devided to go to King Arthur Flour in Norwich VT ( right down the road) and hot myself a pan… haven't stopped making them since. Actually i think i need to invest in another one…ReplyCancel

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