Mike's Popovers
Ingredients
Instructions
- 1
In a warm mixing bowl, using an electric mixer, mix the warmed eggs, milk, and oil to combine.
- 2
In a separate bowl, mix flour and salt together.
- 3
Using the electric mixer, pour in the flour mixture and run the mixer until all is the consistency of smooth cream. Don't avoid activating gluten - you're making a balloon, not a sponge.
- 4
Pour mixture into PAM-sprayed, preheated popover cup tray, filling about halfway up each cup.
- 5
Cook on convection mode at 425°F for about 15 minutes.
- 6
Switch to conventional mode at 425°F for another 5 minutes.
- 7
Reduce temperature to 325°F conventional for another 15 minutes.
- 8
Optional: For drier results, 5 minutes before conclusion of baking, open door and pierce each popover with a steel skewer to release steam.
💡 Cook's Notes
Total cooking time is 35 minutes, so time oven baking to coincide with arrival of guests. It takes about 20 minutes for the oven to go from room temperature to 425°F. Bottom line: Turn oven on at least an hour before guests are due to arrive. Salt actually helps the popovers rise. This isn't a biscuit or pancake recipe - no baking powder is used, and gluten development is encouraged.
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