Few month ago I made rosemary popovers and both of us liked them. I made them again with various herbs and flavors. When I made those popovers, I bought a Nordic Ware petite popover pan. Today’s recipe came with that pan. I made this recipe couple of weekends ago when my 4 year old nephew, master A visited us. In fact he was my little helper in the kitchen that morning. That day I under baked the popovers, yet he seemed to have liked them. 4-5 days ago when he visited me again for dinner, first thing he asked me was if we can make popovers ago? Now that I figured out the right bake time, we are going to have a popover party next time master A visits me again! 🙂
The original full recipe required baking the popovers in two batches yielding 24 petite popovers. I made ½ the recipe. The first time I made them for my nephew, I baked for 20 minutes and they were undercooked. Undercooked popovers deflate as soon as they come out of the oven. Second time I baked for 23 minutes and turned out perfect. Popovers look firm on the outside and hallow in the inside. Also each popover takes up a different shape after rising. You must have noticed various shaped popovers in the pictures.
The first time around, though the popovers tasted good, they were a little bland. We ate them with some tomato chutney. So today I added some pepper powder to spice it up and did not need any chutney or butter. These were my breakfast this morning with a glass of orange juice.
Source: Nordic Ware Recipe
Total Time: 33 minutes
Preparation: 10 minutes
Bake Time: 23 minutes
Yields: 12 petite/mini popovers
- 2 Eggs
- ⅔ cups All-Purpose Flour
- ⅔ cups Milk (I used 1% milk)
- 2 tbsp. Unsalted Butter, melted
- ¼ - ½ tsp. Salt (I used a little less than ½ tsp. Salt)
- ⅛ tsp. Black Pepper Powder (for milder taste, use a dash of pepper)
- Preheat the oven to 400F.
- Grease the pan and set aside. I used cooking spray to grease the pan.
- In a medium bowl, mix together all the ingredients to form a smooth batter.
- Fill each well/cup of the pan with batter up to ⅔rd level. Do not fill more than that. If using a muffin pan, fill up to ½ level and no more than that.
- Place the popover pan in a baking sheet. In case the batter pops over the pan, the spillage will be collected in the baking sheet.
- Bake in a preheated oven on medium rack for 20 – 23 minutes until popovers are golden brown. I baked for 23 minutes.
- Transfer the popovers to a cooling rack and let cool.
- Add some herbs of your choice for a different flavor and may be even some cheese. Green chilies & cilantro would be a combination to spice up these popovers.
Events: This goes to Bake Fest #38, an even initiated by Vardhini. This is also my entry for this week's Cooking from Cookbook Challenge and today's post for Bake-a-thon 2014.
Chef Mireille says
popovers have the perfect shape with the pan. now you are tempting me to get one more pan...ugh!!!
Cute looking popovers. Your nephew sure sounds like a great help in the kitchen.
suja Ilangovan says
Cute l'il pop overs sure look yummy, Usha 🙂
Arthy Shama says
Lovely pop overs 🙂 Like that- mushroom styled shape 😛
I want to grab some and have rite now, just tempting and droolworthy.
Priya Srinivasan says
I so want to bake these usha!! They look very cute and real tempting!!
Those popovers look so cute Usha..will check out the rosemerry again..got to make it..
Sneha datar says
I love the shapes of the popovers, Hope I could have some.
Pop overs turned out great Usha. I like the different shapes and the hollow middle.