Popovers (The Best and Easiest Recipe!) - Rasa Malaysia (2024)

FAQs

What is the secret to popovers? ›

Because popovers rely on steam to rise — as opposed to baking powder, baking soda, or yeast — you want your batter warm when entering the oven. This King Arthur Flour article says it best: “The warmer your batter going into the oven, the more quickly it'll produce steam: simple as that.” Use room-temperature eggs.

The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

Steam is the engine that makes them rise — and rise, and rise! Thus it's important that your popover batter is very thin, signaling there's enough liquid to produce the requisite amount of steam necessary for perfect popping.

Popover pans are distinguished from regular muffin tins by their deep, steep-sided wells. This forces the batter upwards and results in a popover with a puffy dome and crispy sides. Many popover pans have the cups welded to a wire rack. While this looks odd, it promotes even circulation of air and heat around the tins.

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850.

According to The Kitchn, popovers are airy and fluffy in nature—boasting a golden brown exterior like Yorkshire pudding. In fact, this pastry is made with a similar batter of flour, salt, eggs, milk, and butter. Another fun fact—a popover gets its name from the “dramatic rise” caused by the steam.

If you add more flour, the batter will be heavier and the popovers won't rise quite as high. The lower the rise, the more dense the bread filling and the smaller the hollow center.

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

Should you grease popover pans? ›

The batter should be easily pourable and relatively liquidy—if it isn't, you may want to strain. Otherwise, mixing the batter is the simplest part of the process! A popover pan should be greased. I prefer to use melted butter, but oil or nonstick spray would work too.

Reduce the Heat and Continue Baking: Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

An additional trick for keeping popovers crisp is to gently poke a hole in the side of each one with a sharp knife when you remove it from the pan to allow extra steam to escape without deflating the crust dome.

How To Create a Popover. To create a popover, add the data-toggle="popover" attribute to an element. Note: Popovers must be initialized with jQuery: select the specified element and call the popover() method.

Popovers are a classic breakfast treat that are known for their light and airy texture, crispy exterior, and delicious taste. While they are traditionally baked in a popover pan, it is possible to achieve the same result using a muffin pan.

Popovers are like little balloons. An elastic network of egg, milk, and flour proteins (particularly gluten) forms as the popover batter is mixed. This rubbery network then “inflates” as air trapped inside the batter expands during baking.

A: If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

According to The Kitchn, popovers are airy and fluffy in nature—boasting a golden brown exterior like Yorkshire pudding. In fact, this pastry is made with a similar batter of flour, salt, eggs, milk, and butter. Another fun fact—a popover gets its name from the “dramatic rise” caused by the steam.