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Breakfast Popovers

Breakfast Popovers
4 votes, 3.50 avg. rating (71% score)

With their crisp, golden shell and soft, custard-like interior, popovers are the irresistible younger American sibling to the British Yorkshire pudding. The batter is identical, but the British version is traditionally cooked in drippings from the dinner roast, and then served alongside it with gravy as part of Sunday dinner. American popovers trend towards sweet, eaten for breakfast or alongside tea or as part of a light lunch.

Today we’re making breakfast popovers, a delicious weekend treat!

Photo/Art by Aimee Seavey
Piping hot popovers with butter and jam.

Making popovers is ridiculously easy, but for “biggest” results, you’ll want to start with a smooth batter, hot oven, preheated pan, and (if you want to go the extra mile) a special popover pan. Similar to a muffin pan, a popover pan has individual baking cups, but they’re deeper and have open space around each cup for better air circulation while baking, which ultimately leads to a larger “pop.” The “pop” seems like magic, but it’s really just the result of the eggs in the batter reacting to the high heat in the oven.

Eggs, flour, butter, and milk get popovers going.

The bake time is somewhat long (around 40 minutes) and you have to be patient. Opening the oven will disrupt the level of heat critical to popover success, so no peeking! Once they’re out of the oven, use a knife to make a slit in the bottom of each popover to let the steam escape. This will keep your popovers crispy!

Gently cut in half and spread with butter, these popovers (plus a large cup of coffee) were almost ready for breakfast, but not quite. I knew they needed something sweet to be perfect.

High heat from the oven and steam make popovers pop.

Fortunately, I was lucky enough to have on hand a jar of Raspberry and Hibiscus Flower Jam from Blake Hill Preserves in Grafton, VT. Poured by hand and packed with the bright and juicy taste of raspberries and delicate floral hibiscus flower, it was the perfect fruity topping for a buttery popover, and local to boot!

Don’t forget the local jam!

And finally, because maple season is just around the corner and everything for breakfast tastes better with a little robust Grade B, I added a swirl of pure maple syrup to take these breakfast popovers over the top. Beautiful breakfast popover perfection!

Also, don’t forget the drizzle of pure maple syrup!

Popovers Recipe Links

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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One Response to Breakfast Popovers

  1. Vicky Allard, Blake Hill Preserves January 8, 2013 at 10:12 pm #

    Aimee, Many thanks for your wonderful article on Breakfast Popovers today. One of the local farms that is a vendor at a Farmers Market we (Blake Hill Preserves) also “vends” at always makes popovers or pancakes on Sunday for their family and serves our jams with them. I’ve been intrigued by these clearly beautiful treats and now – thanks to you – I have all the information to give it a go! And what a beautiful looking article too – love your photos. Many thanks for featuring Blake Hill Preserves – we’re thrilled to be a small part of the amazing Yankee Magazine this month! All the very best, Vicky

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