Do you have a recipe or two that’s good in a pinch? Maybe something that uses simple ingredients. Or that that rounds out dinner (when you’re out of everything). How about blender popovers? Delicious, family pleasing—and (truly), a snap.
Now that I’ve made blender popovers a few times, I can share my techniques for success—and for healthier popovers. My recipe uses half white whole wheat flour!
Now I will issue one caveat on my “a snap” comment. On occasion, you may get funny looking popovers. One time I had a batch that rose on two sides with a canyon in the middle—like a herd of craggy mountain goats. Yes, they were ugly–but delicious!
Imperfect puffing actually generates a lot of discussion on the internet around the exact right way to make a popover. It’s kind of like being in the room with a bunch superstitious football fanatics. “You wore the team hat last game, not the jersey—aarrgghh.”
One argument centers around the filling height of the cups. Here I am convinced that you need to go fuller– about ¾ full. My mountain goat popovers (and other ugly but tasty popovers) were from half full cups. Next discussion is around greasing—I have had success greasing the pan with Pam, butter (seemed to get a bit browner), or not at all (non-stick pan), so I ignore those discussions.
Next up is the question of pre-warming your popover pan. I have succeeded with both hot and cool pans, and since working with a room temperature pan is safer, that is what I recommend. Warming ingredients is a “requirement” I haven’t challenged—I don’t warm my eggs, but I get my milk above room temperature so that will bring my eggs up (this will probably be tested in my next batch).
Finally, (almost) everyone says don’t open the oven door. I am just inclined to trust them on this. And because I have zero willpower, as soon as I put the popovers in, I turn on the oven light for peeking with the door closed.
My recipe is (mostly) from King Arthur. I substituted half white whole wheat flour (when I tested with regular whole wheat, it changed the flavor too much). Then I added just a little sugar and vanilla to try to counter any bitterness in the whole wheat.
Finally, I mix everything in the blender. (Martha Stewart says hand whisking yields better results, but Martha raises her own chickens, so…)
Yup, blender popovers are easier that making a loaf of bread. And bake while you prepare the rest of the meal. That’s a win any night!
- • 3/4 cups all-purpose flour
- • 3/4 cups white whole wheat flour
- • ½ teaspoon salt
- • 1 Tablespoon sugar
- • 1 ½ cups whole milk
- • 3 extra-large eggs
- • ½ teaspoon vanilla
- • 3 tablespoons butter, melted
- Preheat oven to 450 F. Position oven rack in the bottom of the oven (to reduce risk of over-browning).
- Mix flours (spoon and level to measure--you don't want a heavy batter), salt and sugar in a bowl and set aside.
- Heat the milk in a small saucepan until just warm to the touch.
- Blend milk, eggs and vanilla in a blender until frothy.
- Add flour and blend until well combined. Add butter and blend again.
- Spray popover (or muffin pan--see note) pan with non-stick spray and fill cups about 3/4 full.
- Bake on lowest oven rack position for 20 minutes at 450F, then lower heat to 350. Bake an additional 10-20 minutes until brown and very set (may vary by popover size). Do not open the oven (unless they are going to burn, then slide a cookie sheet into a rack above and start at 425 F next try).
- Remove from oven and take out of pan immediately. Serve warm.
- Makes 12 small popovers or 6 large--serving size is 2 small or 1 large. Many people use muffin pans rather than popover pans with good results, though if you are a popover fan, the pan can be a good investment.
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