ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Popover Pan - The Gift That Keeps On Giving

Updated on December 1, 2013

Crusty, Chewy & Absolutely Scrumptious

Popovers are like hollow, muffin shaped Yorkshire puddings. They're a truly delicious novelty that are also really easy to make in your own oven, with ingredients you probably already have to hand if you have the right pan for the job.

My husband bought me my popover pan for Chrismas when I asked for it about 4 years ago. The only time I'd ever had them prior to making my own was at a restaurant when I was 16 and I remember them being the best part of the whole meal. They weren't the best part of the meal because the meal wasn't good (it was also pretty fantastic) but because they were so bizarre and tasty. They really made an impression on me.

That is why whenever I have guests over for dinner I make sure that I whip up a batch of popovers instead of serving bread or rolls. Everyone is always excited for popovers and since people like them so much, I have purchased popover pans as gifts as well.

Sounds like an odd present right? Well yes, but it will certainly be a memorable one, and it really is the gift that keeps on giving!

The cups of a popover pan differ from a regular muffin pan in that they are tall and skinny.

In fact Ikea has a "muffin" pan out right now (also available in UK Ikea) for about ten bucks that is the correct shape and doubles really well as a popover pan. (I know this because I picked one up when I saw it last year)

You could just use a regular muffin pan to make popovers but they won't be as pretty and are likely to collapse in the middle. They will still be delicious I'm sure but the batter really needs the tall and skinny shape to climb up and bloom at the top to make that popover shape.

Popover Pans From Amazon

Chicago Metallic Professional 12-Cup Non-Stick Mini-Popover Pan, 16-Inch-by-10.75-Inch
Chicago Metallic Professional 12-Cup Non-Stick Mini-Popover Pan, 16-Inch-by-10.75-Inch

This is the exact popover pan that I have. It has been absolutely wonderful and I love the size that the popovers come out as.

 
Chicago Metallic Professional 6-Cup Popover Pan, 15.5-Inch-by-9-Inch
Chicago Metallic Professional 6-Cup Popover Pan, 15.5-Inch-by-9-Inch

This is the same brand but it makes 6 much larger popovers.

 

I have made hundreds of popovers with this pan and my method has changed with trial and error. The recipe I'm providing is a tweaked version of the one that came with the pan with some parts excluded and substituted.

The best tip I can give you for making popovers is that you allow the batter to sit out after you make it so that when you're ready to pour it into the pan it is at room temperature. It might not seem like a big deal but this makes SUCH a massive difference to the outcome of the popovers.

Serving Size

Serves: 12

Ingredients

  • 1 1/4 cup flour
  • 1 1/4 cup milk
  • 3 large eggs
  • 1 chicken stock cube (for some reason chicken works best)
  • Butter for lubricating pan

Instructions

  1. First make the batter by combining all of the ingredients, excluding the butter. I've found the best way to do this is by using a blender but you could also beat it together with an electric mixer. Remember to allow the batter to come to room temperature before you put it into the pan.
  2. When you're ready to bake the popovers preheat your oven to 220c (about 420f)
  3. Once the oven is preheated pop the pan in for a few minutes to let it get nice and hot
  4. Remove the pan from the oven and put a blob of butter in the bottom of each cup. There should be enough butter to completely cover the bottom of each cup once it's melted.
  5. Pop the pan back in the oven for a minute to make sure the butter is bubbling hot
  6. Remove the pan from the oven again and brush melted butter all over the inside of the cups. Baking spray doesn't really work for this part, you genuinely do need to use butter.
  7. After all the cups are generously lubricated pour the batter into each cup and fill them about half way.
  8. Pop the pan into the oven and bake for 25-30 minutes. (DO NOT open the oven for any reason or they will collapse)
  9. Once they're finished remove them from the oven. If they're nice and loose, pop them out and serve them up. If they're slightly stuck (not enough butter) give them a minute or two to cool and try gently twisting them out.
Cast your vote for Easy Popover Recipe

Hollow And Chewy Insides

Guestbook

    0 of 8192 characters used
    Post Comment

    • profile image

      sybil watson 4 years ago

      I'd forgotten how much I love popovers until I saw your intro picture - yum! My mom used to make them in a muffin tin and they were so delicious. This pan looks like it makes them perfectly, and I love your tip about the chicken stock cube.

    • DLeighAlexander profile image

      DLeighAlexander 4 years ago

      Oh thank you for this recipe and tips. I had popovers at a restaurant called Pier 4 in Boston, Massachusetts several years ago. I loved the popovers; they are so unique and tasty. I live far from that restaurant, which I recently learned has closed down anyway, and have not had popovers since. I will be getting a popover pan and making my own now! Thank you & Merry Christmas!

    • DawnRae64 profile image

      Dawn 4 years ago from Maryland, USA

      Great idea. The recipe and popovers look Yuuummmy!

    • lesliesinclair profile image

      lesliesinclair 4 years ago

      I used to regularly make these popovers but neglected them while cooking for one. They do make elegant desserts.

    • sharonbellis profile image

      Sharon Bellissimo 4 years ago from Toronto, Ontario, Canada

      I didn't know these pans existed. I loved the Yorkshire puddings my mom would make but I haven't had one in a long time. Soooo...I'm gonna give this recipe a try. Thank you!