Popovers. Popovers "pop" better when a) the milk and eggs are room temperature before mixing and b) the pan is preheated. If you follow those two easy steps along with this recipe you'll have perfect popovers every time. Do NOT open the oven until it's time to take them out, not even for a quick peek!

A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. You can have Popovers using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Popovers

Prepare 1 Cup of flour.
It's 1 Cup of milk.
Prepare 1/4 tsp of salt.
It's 1 tbsp of butter (melted).
Prepare 2 of eggs.

But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced. Popovers are the American version of Yorkshire pudding; they are basically egg batter that you bake in a tall popover pan. The end results are tender, airy, hollow rolls with a delicious burnished crust.

Popovers step by step

Pre-heat oven to 450 F.
Beat together ingredients.
Pour batter into muffin pan 3/4 full each.
Bake 450 F for 15 minutes.
Reduce heat to 350 F and bake for 20 more minutes.
When done, pull from oven and immediately stab each one with a butter knife (or they will collapse).
Serve with butter!!!!.

They are quick and easy to make, and taste oh-so-tasty. They are delightful with meats and add a sense of fun to any holiday meal. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. The deeper your baking cups, the higher your popovers will rise.