Popovers when exploring Yorkshire pudding
I didn’t realize the difference between popovers and Yorkshire pudding until now. It seems that the batter is the same but popovers tend to be small and puddings larger with meat.
Well, this recipe is better for popovers than my original as it has pools of butter. Now, I know why my grandmother remarked they were missing. It’s the best!
3 eggs
3/4 c milk
3/4 c all-purpose flour
3/4 t kosher salt
12 t of butter (yes, 12!)
Mix the eggs, milk, flour and salt in a bowl. Let sit for 30 min.
Add teaspoon of butter to each of 12 muffin cups.
Preheat your oven to 400F, with the muffin pan inside to melt the butter for 5 min (while oven preheats).
Pour batter in cups til half full. Place the pan back in the oven and bake for 11-12 minutes until puffed up and golden brown.
Adapted from NYT
3 eggs
3/4 c milk
3/4 c all-purpose flour
3/4 t kosher salt
12 t of butter (yes, 12!)
Mix the eggs, milk, flour and salt in a bowl. Let sit for 30 min.
Add teaspoon of butter to each of 12 muffin cups.
Preheat your oven to 400F, with the muffin pan inside to melt the butter for 5 min (while oven preheats).
Pour batter in cups til half full. Place the pan back in the oven and bake for 11-12 minutes until puffed up and golden brown.
Comments