Ingredients

The following ingredients have 6 Servings
  • 2 large eggs
  • 1 cup whole milk, divided
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • Pinch of baking powder
  • Vegetable shortening to grease the pan
  • Non-stick popover pans or muffin tins; see note

Instruction

  • In a medium bowl, whisk eggs for one minute until creamy.
  • Slowly add half of the milk, whisking while you add.
  • Sift flour, salt and baking powder and add a little at a time whisking as you add.
  • Slowly add rest of milk whisking as you add. Batter will be consistency of heavy cream.
  • Let batter sit at room temperature for 30 minutes.
  • Preheat oven to 425 degrees.
  • Generously grease the popover pans with the vegetable shortening.
  • Fill each half full. If using muffin pan, also grease and fill half full.
  • Bake for 15 minutes at 425 degrees, lower heat to 350 degrees and bake for an additional 15-20 minutes. Ours were done in 32 minutes total. When you lower temp to 350 degrees, do not open oven door.
  • The popovers should have risen up and over the tops of the pan and be light and airy, not doughy.
  • Serve hot with butter and jam.