Our friends Joanna & Carolyn invited us to their home a couple months ago and Joanna completely wowed me with the popovers she served. I had tried my hand baking them in the past, but needed an expert to show me the way.
Joanna was raised in Massachusetts, and is even a descendent of American royalty, President John Adams! But more importantly (to my taste buds) she made the best popovers I have ever tasted. Popovers are so simple to make, and very delightful to eat. They are a variation of England’s Yorkshire pudding, but of course the New Englanders had to put their own spin on it after leaving the home country. I guess by the transitive principle you could call these “New Yorkshire Puddings”? Yeah, I like “popovers” better too.
These come out perfectly in a special popover pan (Joanna had a beautiful stoneware version), but she says you can make them in muffin tins too! Next week, I am sharing a recipe for a goat cheese & black pepper variation. Oh and yes, there will be honey drizzled all over them too.
NEW ENGLAND POPOVERS
Serves 6 popovers
1 cup flour, sifted
1/2 teaspoon salt
1 cup milk
2 eggs
Preheat oven to 425 degrees. Stir together flour and salt. Incorporate milk and eggs into dry ingredients. Divide batter into greased popover (or muffin) pan. Bake for 30-35 minutes.
- 1 cup flour, sifted
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- Preheat oven to 425 degrees.
- Stir together flour and salt.
- Incorporate milk and eggs into dry ingredients.
- Divide batter into greased popover (or muffin) pan.
- Bake for 30-35 minutes.
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