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 :
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
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.