Named for the way they dramatically puff up in the oven, popovers are the all-American version of what our British friends know as Yorkshire pudding. Wonderfully buttery with soft layers and a crusty exterior, these pillowy delights are perfect for serving alongside a roast dinner or enjoying for breakfast with jam.
In 1991, we got our start with a small table at the local farmers' market, displaying a few dozen items that we'd finished hand-labeling only hours before. Fast-forward to today, and we're proud to be one of the most awarded specialty food companies in the country! To get a taste of what we're all about, we invite you to visit our celebrated Company Store, Café and Cooking School at our headquarters in York, Maine.
Suggested useMakes 12 Popovers or 22 Petite Popovers
From your pantry you will need
Standard Popovers: Preheat oven and muffin tin or popover pan to 450° F. Empty mix into bowl. In a separate bowl, lightly whisk together water, eggs and 2 Tbsp. melted butter. Add to dry ingredients and whisk until blended. Batter will be lumpy. Remove pan from oven and quickly brush cups with additional melted butter (be sure to coat the rims of each cup). Fill cups three-quarters full and bake for 20 minutes. Do not open oven door while baking. Reduce heat to 350º F and continue baking 15-20 minutes until golden brown. Serve warm.
Petite Popovers: Follow the same preparation instructions as above using a petite popover pan, but when baking, cook for only 10 minutes at 450º F before turning the oven temperature down. Bake for an additional 10-15 minutes until golden brown. Serve warm.
* Popovers can be frozen in an airtight container and defrosted in a 325º F oven for 5-10 minutes.
Other ingredientsUnbleached wheat flour (wheat flour, malted barley flour), nonfat dry milk, sweet cream buttermilk, sea salt
Contains: Milk, wheat
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