ooh, popovers are such a yummy treat. i like mine plain, or with soup. perfect for comfort on a cold snowy day!

Wow, that post just made me REALLY hungry. We used to get the famous popovers at Jordan Pond House in Maine when I was a kid... I never thought I could make them at home. I'm definitely giving this a try this weekend!!

I was lucky in that growing up, my mother made popovers quite often as they were one of her favorites. Seeing this post made me think of her and realizing now that I'm grown up, I've only had a popover once since then -- at Nordstroms in San Francisco. Time to change that this weekend. Question - can one substitute soy milk for milk when baking?

Mmm I have GOT to get myself a muffin pan. Tartine in SF makes to die for gougieres (sp?) which I feel are just popovers with cheese.

For all the vegans out there, here's a recipe I've adapted from the PPK forum. These popovers end up with nicely risen domed tops (not crazy-tall popover towers) and have many steam pockets inside instead of one large one, but the texture and taste are dead on.

1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted

Preheat oven to 450 degrees. Grease muffin tin.

Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.

Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.

Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.

Let cool on a cooling rack for 5-10 minutes, then dig in.

I agree that they are easy to make but I disagree about the pan..... for foolproof success you really need the popover pan

These are definitely not as pretty in a muffin pan... but they ARE tasty, tasty.... and so easy.

I made these for breakfast this morning -- they were yummy and cozy. But I didn't get the lovely domed clouds -- I got tall cylinders (I did use a popover pan).

What do I need to do to get the domes?

yum! now I want to make popovers!

I violated the recipe in almost every way possible - whole wheat flour, soy milk, olive oil instead of butter, didn't notice it said only 6 to 10 popovers and filled up my muffin tin for 12. They didn't rise in any way that you'd really notice. They taste ok, although rather bland. I now want a REAL popover, so
I'll try them again with real ingredients, although I'm not investing in a popover pan just yet.

Joy R. - thanks for the vegan version. I'll try that one too.

I made them tonight. The tops collapsed, but they were still delicious. We ate them with honey and blackberry preserves. I think my boyfriend loves me a little more.

I served these (sunken dome unfortunately) to DH with cranberry chutney and rosemary rubbed turkey breast. We both thank you!

i kind of thought these were like little souffles, so i didn't peek or open the oven while they were baking. i made sure to follow the recipe exactly, stab the sides when they came out of the oven, and voila! fluffy popover clouds.

clouds or no clouds, though, they are ridiculously easy to make, even for a fairly novice baker like me.

I just made these again, this time with all the right ingredients, except soy milk instead of milk. They came out great! Nice and puffy. It was so exciting watching them actually cloud up through the oven window, esp after my last attempt, when they didn't pop up at all--that must have been because the whole wheat flour was too heavy.

Although I did put a slit in each of them after taking them out, most of them pretty much sank, at least somewhat. Not sure how to fix that. Plus, they are devilish to get out of the muffin tin, causing further deflation.

But, so delicious! I'm having them with butter, which I never keep in the house, but got to make this, so that's a real treat too.

Now, I really want a popover pan! These were so much fun to make.

i made these yesterday for a brunch potluck and they were a huge hit! they rose perfectly, were gorgeous, and were perfectly complemented by the marmelade i brought. excellent recipe.

These came out delicious and popped nice and high even in my muffin pan. Fun, easy, and GREAT with good butter!

Domed, delicious and perfect! We get the popovers at Jordan Pond in Acadia Nat'l Park, ME every summer and I've been too scared to attempt making them on my own. It's like I'm on vacation again! These were so good with butter and blackberry preserves.

I think the first time when I made these, I mixed my batter up too much and they came out more like "popunders." :\ But after comparing my original "popover fail" with the correct version, I actually prefer the popunders. The sunken area is perfect to nest a scoop of jelly.

I made these as directed. They looked beautiful, domed and medium-brown when I took them out after the full 35 minutes. But the insides were still custardy, not fully cooked through. I am not sure what went wrong. A little more time needed in the over perhaps. Maybe my oven temperature isn't accurate? Who knows, bummer. I liked them well enough anyway, but my boyfriend did not.

These turned out great! Airy on the inside with a nice crispy crown on top (even with using a muffin pan).
On their own, I found them a bit bland, but they were delicious with blackberry preserves. I think I'm going to try adding cinnamon next time and dusting the tops with powdered sugar for a breakfast treat.

I made popovers from a Mark Bittman recipe around Christmas and became a popover-making slave to my family for the next few days after that. I really do need to make these again. I don't mind fallen popovers, seems like their caverns would be excellent filled with some cheese and chopped pickled jalapenos.

I love popovers so much! Plain, with jam, compound butter. I love them!

I really like King Arthur Flour's guaranteed popover recipe. It's easy, and has never failed. I've used it at least four or five times in different weather conditions and it has not failed.

Those look AMAZING...I am definitely trying those this weekend! Thanks for sharing, awesome blog!
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I didn't realize they were supposed to be difficult. My mom used to make them all the time for summer dinners. We'd stuff them with chicken salad. YUM.

I bet you could stuff them with scrambled eggs for an "I'm running out the door" breakfast. I wonder if they'd freeze decently.

Does anyone else use a recipe that puts them in a cold oven? The one I use starts out at one oven temp and then gets lowered about 17 minutes in.

Jordan Pond House, how I love thee.

The one time I made these I neglected to grease the pan well and it was a disaster but this post has me debating....do I make a Charlotte's Grandma's Oven Pancake or Popovers this weekend? We're having a little cool snap after a couple of very unusual warm days so either will really hit the spot.

I ate the disaster anyway, they tasted fine, it's just that the bottom half stuck to the pan.

You can probably put a parchment paper "collar" into each cup of a regular muffin pan to get the popovers to rise up. Kind of like using a parchment paper "collar" to make a souffle.

Like a smaller verison of this: http://www.intimateweddings.com/blog/wp-content/uploads/2009/12/spongetaffy2.jpg

my hubby is from england and told me all the secrets to get PERFECT YORKSHIRE PUDDINGS/POP OVERS EVERYTIME! the trick is in temperature:
Make the batter and chill in the fridge for about a half hour.
Instead of greasing your pan before hand, put about a 1/2 teaspoon of butter in each section of the pan and put the pan in the oven while it pre-heats. Only add the cold batter to the hot pan when the butter in the pan is bubbling, and be quick about it then put them in the oven and bake as the recipe says. The cold and the hot make them pop everytime!

I've always wanted to make these but I don't have the special pan - now that I know I don't need it, I will definately try this at home

i have a popover pan that has shamefully never been used... thanks for the motivation!

JUST made these...used a standard muffin pan, they came out perfectly - although its the first popover I've ever tasted so I guess I'm no expert :) They puffed up in a spiral, fun surprise - yummy with a little salt sprinkled on top and smeared with strawberry preserves.

I just made these twice in the past 24 hours- and they are amazing and so simple!! The first time I used a muffin tin and filled the 12 cups with just a little less than 1/4 c. of batter. Some rose great and some fell in the middle. One my second try I only filled 10 of the muffin cups and they puffed up beautifully and really 'popped' up high out of the muffin tin!
I shortened the second cooking time at 350 degrees to 15 minutes and they ended up with a nicely browned but not too dark.
Great recipe and I will be making it often!!!

I just had the popovers at BLT Steak and they made me cry, they were so good. Fortunately, they give you the recipe alongside your tasty treat:

Popovers
Serves six (approximately twelve popovers)

Ingredients
4 c. milk, warmed
8 eggs
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyere

1. Place the popover pan in the oven. Heat the oven and pan to 350º.

2. Gently warm the milk over low heat and set aside.

3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

5. Remove the popover pan from the oven and spray with nonstick vegetable spray.

6. While the batter is still slightly warm, fill each popover cup three-fourths full.

7. Top each popover with approximately 2 ½ tbsps. of the grated cheese.

8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.

9. Take out of oven, remove from pan, and serve immediately.