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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.