Popovers, which more or less are individual Yorkshire puddings without the beef drippings for flavor, or “toad in the hole” without the sausage, are pure magic. And, because they’re hollow inside, they’re light as the proverbial feather.
Truthfully, as lovely as they are, they’re very easy to make. You just need to allow yourself enough time, most of which is for resting and baking, and to have a free hot oven so that you can serve them the minute you call everyone to the table. They’re the perfect addition to make a simple supper elegant, amiable companions to any luncheon salad, and to die for at breakfast, with butter and honey or jam.
You can make popovers perfectly well in a muffin tin; but a few years ago, I treated myself to a popover pan on a trip to King Arthur Flour in Norwich, VT—which, as you may know by now, is my happy place. You can buy the popover pan online; a box of the KAF mix is free with the pan purchase. I should tell you, however, that I eschew mixes of all sorts. What’s the fun of baking if you don’t get to use those cute little measuring spoons and spray flour all over the counter? To each his/her own, of course.
Click here for the KAF recipe. Just remember never to open the oven door while they’re baking, and you should have no problem.