How To Make the Best Popover Recipe - Through Her Looking Glass (2024)

FAQs

What is the secret to making good popovers? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range. There are two major possible causes that seem likely: The oven was not hot enough. Popovers require a fast rise, so that they can expand from the steam before the outside sets.

Popovers do not rise high because of baking powder, baking soda or yeast. Popovers rise because the batter produces steam, which causes the batter to rise, at which time the heat from the oven sets the protein in that risen shape.

For maximum puff, we needed as thin and wet a batter as possible. We started by using low-fat milk instead of whole. We also let the batter rest for 25 minutes to give the flour time to fully hydrate.

Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly. Whip the batter up really airy right before you add it to the pan they'll rise extra high.

Thin mixtures made weak popovers that couldn't contain their steam, while thick mixtures never generated enough steam for lift. As a kid, I had measured my flour by volume, so I was probably adding subtly different amounts each time, which led to the occasional failure.

using room temperature eggs (see recipe for how to quickly bring your eggs to room temperature) room temperature milk (see recipe for how to quickly bring your milk to room temperature) hot oven. bread or all-purpose flour: for especially loft popovers, bread flour is your gal!

Beat till smooth and frothy; leave some lumps. Everything should be at room temperature.

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.

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.

When popovers don't pop? ›

Dense popovers (either from not rising or not getting nice hollows inside) can result from a couple things but usually it is by either not starting with room temperature eggs and milk, not preheating the popover pan, not using a quality popover tin, and/or making too thick of a batter.

Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned.

Use a Close button for confirmation and guidance only.

A Close button, including Cancel or Done, is worth including if it provides clarity, like exiting with or without saving changes. Otherwise, a popover generally closes when people click or tap outside its bounds or select an item in the popover.

The best way to reheat popovers is to preheat your oven to 350 or 400F and toss them in for several minutes (5-10 minutes). This will also make them firmer if they've gotten too soft while sitting. You do not need to put them back in a popover pan, just tossing them in on a cookie sheet will work fine!

SF Gate claims that if your bakes are flat and dense, rather than tall and puffy, you must adjust your ingredient ratios. Usually, the batter consists of a simple egg, milk, and flour mix but if you add too much flour, the batter will be too dense and your popovers won't have the power to rise.

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.

If you don't want your beautiful popovers to collapse, simply use a sharp paring knife and pierce the bottom of the hot popovers to allow steam to escape and place them on a cooling rack. Do not let them cool in the pan, they'll lose their shape.

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.