Classic Lumpy Popovers
These Classic Lumpy Popovers are my ultimate comfort food, embodying the simple joys of home cooking. Unlike Yorkshire pudding, these delightful treats are distinct in their own right, with a crisp exterior that gives way to a gloriously soft and airy interior. The secret to achieving the perfect texture lies in the unique preparation method—no beating! Simply fold the ingredients together, leaving it lumpy and rich with 'eggy' essence. Perfect for breakfast, brunch, or as an accompaniment to soups and salads, these popovers are easy to prepare and can even be made ahead and reheated for that fresh-baked taste. Set your oven to heat up, and let the magic happen!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
eggs
2 (large, lightly beaten)
milk
1 cup (room temperature)
all-purpose flour
1 cup (sifted)
salt
1/2 teaspoon (kosher or table salt)
Instructions
1
Start by preparing your muffin tin. Spray an 8-cup muffin tin generously with Pam spray, or lightly if using a non-stick pan to ensure easy release.
2
In a bowl, combine 1 cup of milk with 2 eggs. Use a fork to lift the egg yolks and whites a few times to break them without fully beating. The mixture should remain lumpy and some egg visible.
3
On a clean paper towel, mix 1 cup of all-purpose flour with 1/2 teaspoon of salt.
4
Gradually add the flour and salt mixture to the milk and egg mixture all at once. Using a fork, gently fold the ingredients together. Aim to keep it very lumpy—break up any large lumps but ensure the mix retains its chunky texture.
5
Fill each cup of the prepared muffin tin about 3/4 full of the batter.
6
Place the filled muffin tin in a cold oven, then set the temperature to 450 degrees Fahrenheit.
7
Bake for 30 to 35 minutes, keeping an eye on them as they rise and become golden brown. If using a 12-cup muffin tin, reduce the cooking time as needed.
8
Once baked, remove the popovers from the oven and let them cool slightly before serving. Enjoy them hot and fresh, or reheat them later for that just-baked experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Lumpy Popovers?
Classic Lumpy Popovers are a simple comfort food featuring a crisp exterior and a soft, airy, egg-rich interior.
How do these popovers differ from Yorkshire pudding?
While similar, these popovers are distinct treats with a specific preparation method that focuses on a lumpy batter to achieve their unique texture.
What is the secret to the perfect popover texture?
The secret is avoid beating the batter; instead, you fold the ingredients together so the mixture remains lumpy.
How should I prepare the muffin tin?
Spray an 8-cup muffin tin generously with Pam spray, or lightly if using a non-stick pan to ensure the popovers release easily.
How do I mix the milk and eggs?
Use a fork to lift the yolks and whites a few times to break them without fully beating them, ensuring some egg remains visible and lumpy.
What type of flour is used in this recipe?
This recipe requires 1 cup of all-purpose flour, preferably sifted.
How should the flour and salt be prepared?
Mix the flour and salt together on a clean paper towel before adding them to the wet ingredients.
How do I combine the wet and dry ingredients?
Gradually add the flour and salt mixture to the milk and eggs all at once, then gently fold them together with a fork.
How lumpy should the batter be?
The batter should be very lumpy; you should break up large chunks but maintain a generally chunky texture.
How full should I fill the muffin cups?
Fill each cup of the prepared muffin tin about 3/4 full with the lumpy batter.
Do I need to preheat the oven?
No, place the filled muffin tin into a cold oven before turning it on.
What temperature should the oven be set to?
Set the oven temperature to 450 degrees Fahrenheit once the tin is inside.
How long do the popovers need to bake?
Bake the popovers for 30 to 35 minutes until they rise and become golden brown.
Can I use a 12-cup muffin tin?
Yes, but you should reduce the cooking time as needed if using a 12-cup tin.
When should I serve the popovers?
They are best enjoyed hot and fresh, though they can be allowed to cool slightly before serving.
Can these popovers be made ahead of time?
Yes, they can be made ahead and reheated later to regain their fresh-baked taste.
What are some serving suggestions for popovers?
They are perfect for breakfast, brunch, or as a side dish for soups and salads.
What kind of salt should I use?
You can use 1/2 teaspoon of either kosher or table salt.
What temperature should the milk be?
The recipe calls for 1 cup of room temperature milk.
How many eggs are needed?
You will need 2 large eggs for this recipe.
Is a mixer required for this recipe?
No, you should only use a fork to keep the batter from being over-mixed.
What is the appearance of the finished popovers?
They should be golden brown and well-risen.
How many ingredients are in this recipe?
There are 4 main ingredients: eggs, milk, all-purpose flour, and salt.
What happens if I over-beat the batter?
Over-beating will remove the lumps that are essential for the specific texture described in this recipe.
Is this recipe considered easy?
Yes, it is described as an easy recipe and a classic comfort food.
Do I need special popover pans?
No, a standard 8-cup or 12-cup muffin tin works perfectly.
What should I do if the popovers aren't browning?
Ensure your oven reaches 450 degrees Fahrenheit and bake for the full 30-35 minutes.
Can I add sugar to the batter?
The original recipe does not include sugar, focusing on an 'eggy' essence and salty balance.
Why use a paper towel for the flour?
The instructions suggest mixing flour and salt on a paper towel for easy addition to the wet ingredients.
What is the internal texture like?
The interior is gloriously soft and airy, contrasting with the crisp exterior.