POPOVERS – The Southern Lady Cooks


Easy Popovers The Southern Lady Cooks

Popovers are so simple to prepare and fantastic smothered with butter, jam, jelly, honey, etc. They are fabulous for breakfast but go great with any dinner, too. Popovers just make an excellent addition to any meal.

Ingredients for Easy Popovers:

 

All-purpose flour

Baking powder

Salt

Eggs

Milk

Butter, melted

Recipe Notes:  I preheat the oven to 460 and reduce it to 450 when I put in the popovers, as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat them in the oven.

Scroll down for the full recipe.

Easy Popovers The Southern Lady Cooks

Easy Popovers The Southern Lady Cooks

If you like this recipe, you might also like my recipe for Easy Mayonnaise Rolls. 

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Easy Popovers

Popovers are easy to make and great served right out of the oven with butter.

Prep Time10 mins

Total Time30 mins

Course: bread, Breakfast

Cuisine: American

Keyword: Popovers

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter melted
  • Whisk together flour, baking powder and salt. In a separate bowl whisk together eggs, milk and melted butter just until smooth. Combine egg mixture with flour mixture and mix with spoon until smooth. DO NOT OVER MIX.

  • Spray a 6 cup popover pan generously with cooking spray. Fill cups almost to the top.

  • Bake in preheated 450 degree oven for 15 minutes, reduce oven temperature to 350 and bake 20 to 25 minutes until golden brown. DO NOT OPEN OVEN DURING BAKING. Makes 6 popovers.

I preheat oven to 460 and reduce to 450 when I put in the popovers as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat in oven.

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Be sure and PIN popovers for later:

 

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