- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 240 ml
- 50 g
- 2 g
Process
Timers built in · swap anything · ask as you cook
Place a 6-cup popover pan or a 12-cup standard muffin tin on the middle rack of the oven and preheat to 220°C. Let the pan heat for at least 10 minutes while you make the batter.
In a medium bowl, whisk together 120 g all-purpose flour and 2 g salt until combined.
In a separate bowl or large measuring jug, whisk 240 ml lukewarm whole milk with 3 room-temperature eggs until smooth and slightly frothy.
Pour the milk mixture into the flour mixture and whisk just until the batter is smooth and the consistency of heavy cream. Small lumps are fine; do not overmix. Let the batter rest at room temperature for 10 minutes.
Carefully remove the hot pan from the oven. Add 30 g melted unsalted butter, about 1 teaspoon per cup, and swirl to coat the bottom and lower sides. The butter should sizzle.
Fill each cup about halfway to two-thirds full with batter, leaving room for the popovers to climb. Work quickly so the pan stays hot.
Bake at 220°C for 20 minutes without opening the oven door. Then reduce the temperature to 180°C and bake for another 12 to 15 minutes, until the popovers are deep golden brown and firm to the touch.
Remove the pan from the oven and immediately pierce the top of each popover with a small knife to release steam. This keeps the shells crisp. Serve hot with the optional 20 g softened unsalted butter.
Kitchen notes
Kitchen notes
- The most common mistake is opening the oven during the first 20 minutes. The sudden drop in temperature causes the popovers to collapse. Use the oven light to check on them instead.
- Starting with a hot pan and lukewarm (not cold) milk and eggs helps the popovers rise high. Cold batter in a hot pan can cause uneven popping.
- For the tallest popovers, rest the batter for 10 minutes before baking. This allows the flour to hydrate and the batter to thicken slightly, which supports the steam-driven rise.
- If using a muffin tin instead of a popover pan, fill only every other cup to give each popover room to expand. The cups are shallower, so reduce the second baking time to 10 to 12 minutes.
Substitutions
- whole milk→2% milk or oat milk
- unsalted butter→vegetable oil or coconut oil
- all-purpose flour→bread flour (for a chewier texture)
Storage & reheating
Popovers are best eaten the day they are made. To store, let them cool completely, then place in an airtight container at room temperature for up to 1 day. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat in a 180°C oven for 5 to 7 minutes, or until crisp and hot. Avoid microwaving, which makes them soggy.
FAQ
The questions we get asked most
Why did my popovers not pop over?
The most likely reasons are an oven that was not hot enough, opening the oven door during baking, or using cold milk and eggs. Make sure the oven is fully preheated to 220°C and the pan is hot before adding the batter. Also, do not open the oven for the first 20 minutes.
Can I make popover batter ahead of time?
Yes, you can mix the batter up to 1 day in advance and store it covered in the refrigerator. Bring it to room temperature for 30 minutes and whisk briefly before baking. Cold batter may not rise as high, so lukewarm is best.
Can I use a muffin tin instead of a popover pan?
Yes, a standard 12-cup muffin tin works, but the popovers will be shorter because the cups are shallower. Fill every other cup to allow room for expansion. Reduce the second baking time to 10 to 12 minutes at 180°C.
Why are my popovers soggy inside?
Soggy insides mean they were underbaked or the steam was not released. After removing from the oven, immediately pierce each popover with a knife to let steam escape. If they still seem wet, return them to the oven at 180°C for 5 minutes.
How do I know when popovers are done?
They are done when they are deep golden brown all over and sound hollow when tapped on the bottom. The sides should be firm and dry. If they are pale, bake for another 3 to 5 minutes.
Can I freeze popovers?
Yes, freeze cooled popovers in a zip-top bag for up to 1 month. Reheat them directly from frozen in a 180°C oven for 5 to 7 minutes, until hot and crisp. Do not thaw first, as they may become soggy.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
