Popovers (High Altitude) - Makes 4

Popovers - Makes 4

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

Difficulty Rating: 2 - About 1:15

HINT: The warmer the ingredients, the more quickly the steam will help them rise

Ingredients:

• Volume 0.82 cups or 200 mL milk (Weight ~218 g oat milk), room temp or lukewarm. Whole milk is ideal, but others, inc alternative milks, should be fine
• 2 large eggs, room temp
• 2/3 Tbsp EVOO, melted butter, or other oil for the batter
• ¼ tsp or slightly more kosher salt
• Weight 80 g flour (Volume 2/3 cup) – For high altitude, a flour rated with 4g protein, like bread flour or labeled "High Altitude." Otherwise, use high quality APF like King Arthur.
• 1/2 to 1 Tbsp high heat-point neutral oil (veg or canola oil) 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 (eggs, milk, oil)
2. In another medium bowl, whisk salt and flour 
3. Whisk in the wet mixture to the dry until combined/frothy but not overly smooth (do not overmix); it will be very liquid-y, with little lumps/dots of flour.
4. Let batter rest for 30 minutes at room temperature or warmer (don't allow to get cold - I use a heat pad LOL). Meanwhile,
1. Preheat** oven to 450°F for 20 to 30 minutes min (convection not recommended)
2. Preheat empty popover pan on a sheet pan for about 10-30 minutes. Remove from oven after batter has rested the 30 min.
3. Coat popover pan with the neutral oil while keeping it on the sheet pan. Return to oven for another 5 minutes.
5. Whisk the batter for a few seconds to get it frothy again. Remove pan from oven, then fill each cup about 2/3 full of batter - it may sizzle as you pour it in, which is fine. (If using muffin pans, fill them a scant over halfway)
6. Bake at 450°F for 5 to 10 minutes. Reduce temperature to 425°F and bake remaining 20 to 27 minutes (TOTAL bake time 30-32 minutes). DO NOT OPEN THE OVEN for the first 18-20 minutes after which, if desired, you can then pierce them with a knife to let the steam escape, then bake an additional 12-14 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.

450°F then reducing after 5 minutes also rose nicely but also no 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.