What makes popovers pop

I also incorporate fresh lemon zest and finely minced fresh Thyme. We love this idea Joe! You might find that your mixing times are a bit faster, and you will still need to scrape the sides, but that sounds like a great option if you don't have a mixer available.

My popovers popped somewhat!! I greased with Crisco. Should I have used a spray, like Pam? We're sorry to hear that, Linda! It should be just fine to use shortening but it's important to get an even coating all over each well to ensure the popovers don't stick, it can be easier to accomplish this with an oil-based pan spray.

We hope this can help for future baking adventures! My effort of the no fail popover failed dramatically. I taught college chemistry and can follow directions.

I had almost popovers with a giant hole in the middle. This recipe did not work for me and I followed it meticulously. Sorry that this recipe did not turn out for you, Michael! For recipe assistance, please call our baker's hotline at for live help.

We look forward to your call. Love the recipe. I make your sour dough popovers and popovers on a regular basis. It seems that the combination of high heat and non-stick spray turn into a glue-ish sticky coating on the popover pan.

Do you have any tips or tricks on how to get it clean? Michele, To get rid of the residue, use Dawn Power Dissolver. Follow the directions on the container. Over time, it is normal for the pan to accumulate residue which should not affect the bake. To ensure that the popovers don't stick, use Vegeline or Ever Bake pan spray. Apply it liberally. Make sure to spray the pan right before you pour the batter in and remove the popovers right after you take the pan out of the oven.

Thank you so much for all the wonderful information. I inherited a secondhand Nordic Ware popover pan with a few tiny scratches in the cups. Would it be OK to use large parchment liners to make popovers or would that affect how they turn out? View our privacy policy.

Blog Recipes The art and science of popovers Simple solutions for success Author. Recipe in this post. Popover rule 1: For best results, make sure the batter is properly hydrated read: thin What makes popovers pop? Popover rule 2: Use all-purpose flour Lots of steam is a good thing, but you need something to trap that steam — which is where flour and eggs come in. Popover rule 3: Preheat your oven thoroughly Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success.

Popover rule 4: Serve popovers immediately Popovers are a fleeting pleasure. Let's put all of this information to the test, shall we? Stir in the melted butter, combining quickly. I liked the info on taking them out of the pan and slitting them to let steam escape. I made this recipe for the first time. I followed your instructions without any deviation and lo and behold, I made popovers!!!

Perfect popovers! They were more brown than your pics because I was afraid they may not have cooked inside, but they were completely done! Now that I know, next time I will bake at 18 mins. Not sure if that makes a difference. Thank you for the easiest recipe for popovers!!!!

I never recommend people make this recipe using regular muffin tins because the results are never as good — usually short and dense. This is the best popover recipe. I have tried many, but none are as consistently great! This recipe was so easy to make and produced the absolute best popovers I have ever made — popped up nice and tall, crispy outside, and fluffy inside.

Excellent recipe! This is really the best popover recipe ever. Take it from me. I have been looking for years now to make something as good as you get from the Jordan Pond House at Acadia National Park. These are better! Thank you. My quest is over. Fell in love with popovers after having them at Jordan Pond House years ago. Followed this recipe exactly. The popovers rose beautifully and were flaky not cakey. I appreciated all the additional information you provided including pictures and video.

I had almost given up on popover recipes, but decided to give this one a try because of all the positive reviews. Best popover recipe EVER. Makes a beautiful popover.

Eggcellent recipe. They turned out perfect! Excellent recipe. This is a first! My favorite hobby is googling and trying new recipes and has been for years!

I love popovers but have always been told they were difficult to make. Not if you follow this recipe! I followed to the T other then I used butter flavored crisco to grease the pan. So perfect! Light and airy with a crisp outside. I will definitely not only make these again but I will be trying more of your other recipes! Thank you!! The pop over recipe is the best ever. It was a big hit with my family and I will definitely use this recipe over and over again. I have tried SO many popover recipes and none of them ever turn out quite right, I swore I was done trying.

Then I saw this recipe and all the positive reviews, so I thought why not. They came out gorgeous- incredibly tall with that domed top, crispy outside, hollow inside. And so easy! I love this blender method. Thank you for this wonderful recipe and all the helpful tips! Made these tonight to go with soup — they are gorgeous and so tasty! Thank you for all the tips for a beautiful recipe!

Amazing recipe. I never had success with popovers until I found this recipe. I threw all my other recipes out. These come out perfect every time and even when I had to reheat them because I had a roast in the oven and made them ahead of time they were still crispy, light and perfect. I think piercing the top or side with a knife is the key. So happy to hear it, Chris! And YES, allowing the steam to escape is definitely one of my important tips — it does make a difference. Your recipe is exactly like my grandmothers except no sugar, tarragon, or butter in the batter.

The batter goes in a cold oven. Do not open the oven door. I use muffin pans but I will buy the pop over pans! Super great recipe! My first time making popovers and this recipe turned out fantastic!! Thank you so much for the tips, I think they really made it perfect. I used whole milk and I think it really does make a difference, my Mom always keeps skim milk in the house and she never was quite able to get them to pop over correctly, so I sent her this recipe to try!!

Follow the recipe exactly. Followed your tips and they really worked to make the biggest, best popovers ever!! They were beautiful. Crisp on the outside, light and airy on the inside. Keep in mind that almond milk contains more water than dairy milk, so the popovers might cook faster. Perfect when made as directed. Be sure to make slit in top once popovers are out of the oven.

Outstanding recipe! This is the way used to make them and somewhere along they never came out right. I followed the recipe to a T except at the end I baked them 2 minutes more at It could have been my oven. This recipe is the best ever!! It was easy and perfect. I LOVE popovers. I love all your hints. One question before I make them. In the recipe you use whole milk. Followed this recipe exactly, but they came out not so popped. They were very dense and looked like muffins.

Any ideas? Thanks for any input. Hi there Jeff! Happy to help you troubleshoot. Any chance you used a muffin tin instead of the specific popover pan I recommend? If not, I would look over all the tips I list in the article. Were all the ingredients at room temperature?

Did you let the batter rest for a while? Did you heat the pan before pouring the batter into the wells? All of these details matter.

And your oven definitely is a factor, so it could be that, as well. I followed the recipe exactly and they turned out perfectly! We all loved them. First time I made popovers and these came out perfect! We are not experienced cooks or bakers, but we followed the instructions, and the popovers came out perfect! They look beautiful, and they are more substantial to eat than you might think. I need to know where I went wrong.

I used a popover pan. My popovers were not hollow, they were dense and cake like. Share this: Twitter Facebook. Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Previous Previous post: 3 Favorite Holiday Appetizers. Follow Following. About Eating Join other followers.

Sign me up. Already have a WordPress. Log in now. Loading Comments Email Required Name Required Website. I have always wanted to make popovers.

I am with you on that. Giant Cinnamon Rolls were also a hit. I promise. This recipe is also a little bit dear to my heart.

They are eggy and intriguing. The insides pull apart in thin, almost spongy layers like magic. When I was a kid we would drive to southern Illinois to visit my grandparents a few times a year. I loved those trips, and recently made the drive again with my mom. I still love a good road trip, though this most recent one was much less chaotic than the trips of my youth, where my parents would load up a station wagon full of children and dogs, drive all night, and inevitably lose a suitcase somewhere in Indiana.

Anyway, while in Illinois, my dad would always pick a day to drive across the river to St. Louis to visit his brother.

Those trips always felt a tiny bit magical. I still get goosebumps when I see a painting by Monet. To fully appreciate this story though, we need to talk about how outside the norm all of this was.

My mom was a waitress. And as soon as I was of age, I was, too. My dad worked in sales — mostly car dealerships — and was always trying to catch a break. Both of my parents worked crazy long hours and we had zero fancy things. Most days we had just enough groceries for that one day.

We always had enough, but just barely. So going to art museums, and eating in fancy restaurants, and buying gifts that my dad would probably be paying off for the entire rest of the year — it all felt so extraordinary.

The thing of it is though, they are NOT extraordinary to make! Popovers require just a few pantry staples. Hopefully you have most of these things on hand pretty much any day of the week.