Popovers (High Altitude) - Makes 4

Popovers - Makes 4

Adapted from Tara's Multicultural Table, FamilyCookBookProject, and EntertainingWithBeth

Difficulty Rating: 2 - About 1:15

Ingredients:

• 0.82 cups (200 mL) milk, room temp or lukewarm (whole is ideal, but others inc alternative milks are fine)
• 2 large eggs, room temp
• 2/3 Tbsp EVOO for the batter (could also use regular oil or melted butter)
• ¼ tsp or slightly more kosher salt
• 80 g flour (2/3 cup) – For high altitude, a flour rated with 4g protein, like bread flour or labeled "High Altitude" on grocery store shelves. Otherwise, use high quality APF like King Arthur.
• 1/2 to 1 Tbsp neutral oil (veg or canola oil) or butter to brush the pan

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Equipment/Other:

Popover Pan with 6 cups

Flat baking sheet

Directions:

1. In a medium bowl, whisk wet ingredients together (eggs, milk, oil)
2. Add salt to the wet mixture.
3. Whisk in the flour all at once or quickly until combined/frothy but not overly smooth (do not overmix); it will be very liquid-y, with little lumps/dots of flour.
4. Let the batter rest for 30 minutes at room temperature or warmer (don't allow to get cold). Meanwhile,
1. Preheat** oven to 400°F - 425°F for 20 minutes min (convection not recommended)
2. Preheat the popover pan on a sheet pan for about 10-30 minutes. Remove from oven when batter is ready
3. Coat popover pan with the neutral oil and keep it on the sheet pan.
5. Whisk the batter for a few seconds to get it frothy again, then fill each cup about 2/3 full of batter. (If using muffin pans, fill them a scant over halfway)
6. Bake for 32 minutes. DO NOT open the oven before 18 minutes or the steam inside the popovers will drop and they will deflate. If you want, open the oven at that point and pierce them with a knife to let the steam escape, then bake an additional 14 minutes until they are crisp and brown on the outside and moist and airy within.

NOTE: When we tried 400°F, not enough steam to make them rise enough. 420°F rose nicely but burned the tops, and still no real spillover. EntertainingWithBeth notes 450°F for 20 minutes, then reduce heat to 350° for the final 10-15 min. She also doesn’t use oil IN the batter.