Popovers!

One of my favorite restaurants in Maine, the Jordan Pond House, is famous for their homemade popovers. Popovers are a light hollow roll that is made from an eggy batter. If done correctly, they "pop" up while cooking, leaving the middle of the pastry filled with air. They are delicious served by themselves with butter and jam, or they can be stuffed with ice cream or chocolate to make a dessert, or with fish or meat to make an entree. The last time I was in Maine I bought a popover pan and popover mix, and today I finally attempted to make them.





A popover pan is similar to a muffin pan, except the cups are a little deeper, and they are separated to give the popovers room to expand. In theory, popovers can be made in a muffin pan, but I highly recommend a popover pan if you've never made them before.







Making the batter was very easy. I mixed 2/3rds cup milk with one egg, and then folded in 2/3rd cup of the popover mix I bought. I don't believe the store-bought mix is essential; since the only ingredients in it are flour and salt. There were a few tips on the side of the popover mix that were very helpful, however.

First of all, the egg(s) should be at room temperature before you use them.
Second, you should use whole milk instead of skim or low-fat. This prevents the popovers from burning. I used skim because it was all I had, and the popovers did come out a little brown, so maybe next time I'll try to pick up some whole milk.
Third, you should chill the batter for 30 minutes before baking it.
Fourth, you should warm the popover pans in the oven for a few minutes before pouring the batter into them.

After chilling the batter, I preheated the oven to 450 degrees per the instructions on the mix, warmed the pans for a few minutes and filled each popover cup 1/3rd full. (The amount of mix I used made 4 popovers). The instructions said to cook the mix at 450 degrees for 25 minutes and then lower the temp to 350 and cook for an additional 5-10 minutes. However, after about 20-22 minutes at 450 my popovers had clearly popped and were looking nice and golden brown, so I took them out of the oven.

The fifth important thing to remember is not to open the oven door while baking! If you need to peek at them, use the oven light. The popovers will not rise correctly if you open the door.

My popovers turned out looking (and tasting!) absolutely delicious! The second picture shows the inside of the popover, nice and hollow! Definitely a successful experiment :)