Description
Delight in these Lofty Popovers, also known as Yorkshire Puddings, featuring a light and airy texture achieved by a simple 5-ingredient batter. Made with room-temperature eggs and slightly warmed milk, this recipe produces puffed, golden popovers perfect for serving with softened butter. Ideal for breakfast or alongside savory meals, these popovers are easy to prepare and bake to perfection in under an hour.
Ingredients
Scale
For the Popovers
- Softened butter, for greasing the pan plus extra for serving
- 3 large eggs, room temperature
- 1 1/2 cups (375 grams) milk, preferably 2%, room temperature or slightly warmed
- 1 1/2 cups (192 grams) bread flour or all-purpose flour
- 1 teaspoon (3 grams) kosher salt (Diamond Crystal preferred; use 1/2 teaspoon if Morton kosher or fine sea salt)
- 3 tablespoons (43 grams) melted butter, salted or unsalted
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425ºF and position the rack in the center. Generously grease a 12-cup muffin tin with softened butter to prevent sticking and ensure even browning.
- Bring eggs to room temperature: If eggs are cold, place them in a bowl covered with hot tap water for 10 minutes, then remove. This helps achieve maximum rise in the popovers.
- Warm the milk: Heat milk for about 1 minute in the microwave or warm it on the stovetop until it reaches roughly 75ºF. Using room temperature or slightly warmed milk contributes to better batter loftiness.
- Blend batter ingredients: In a blender, combine eggs, milk, flour, and salt. Blend on medium speed for about 30 seconds until the batter is smooth and free of lumps. This step can also be done by whisking by hand.
- Add melted butter: Pour in the melted butter and blend again for 15 to 20 seconds, ensuring an even, smooth mixture.
- Fill the muffin tin: Immediately pour the batter into the prepared muffin tin, filling each cup halfway. Distribute any remaining batter evenly among the cups.
- Bake at high heat: Place the muffin tin in the oven and bake at 425ºF for 20 minutes without opening the oven door to encourage proper puffing.
- Reduce heat and finish baking: Lower the oven temperature to 350ºF and bake for an additional 10 minutes until the popovers are golden and crisp.
- Serve immediately: Remove from the oven, transfer popovers to a serving bowl, and serve hot with softened butter on the side for spreading.
Notes
- This recipe’s 5-ingredient batter takes mere seconds to prepare and yields delicious popovers in 30 minutes of baking.
- Using a kitchen scale for measuring ingredients ensures accuracy and better results.
- Room temperature or slightly warmed eggs and milk are critical for achieving maximum rise and loft.
- Bread flour tends to produce taller popovers with better structure, while all-purpose flour offers a slightly different texture and flavor.
- For salt, if using Morton kosher salt or fine sea salt, reduce the amount to 1/2 teaspoon.
- A standard 12-cup metal muffin pan works best; traditional popover pans may cause sticking and misshapen popovers.
- Avoid opening the oven door during the initial high-temperature baking to prevent collapse.
Nutrition
- Serving Size: 1 popover
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
