A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Donâ€™t worry, though: They'll still be delicious.
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Martha Stewart Member
Rating: 5.0 stars
Popovers are in the oven! I was looking for variations on popovers as I have made the plain ones several times so I actually used my regular recipe (4 eggs, melted butter added to batter and forgot to as TBS sugar in this recipe) but added the vanilla .. planned to add the sugar but I forgot (sigh).
I would like to question the instructions on something.
one step says. "Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise."
Actually, most things I have read on popovers say it is the steam created by the high liquid content of the batter and the hot oven that make them "pop-over" not the air bubbles you stir into the eggs. However I made 1/2 the batch with a little Parmesan cheese as another variation and these did not pop very much ... hmmm I love kitchen chemistry/physics experiments!