![]() ![]() Generously grease a muffin or cupcake tin to prevent sticking and fill each cup, but never fill to the top. The dry ingredients are mixed, and then the wet are added. ![]() Popovers require flour, eggs (which provide the buoyancy), milk, a dash of salt, and, if additional browning is desired, sugar. Most American popovers today, however, are not flavored with meat or herbs. Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Ī variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding. The first cookbook to print a recipe for popovers was in 1876. The oldest known reference to popovers dates to 1850. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, ![]() The name "popover" comes from the fact that the batter swells or "pops" over the top of the tin while baking. Popovers may be served either as a sweet, topped with fruit and whipped cream or, butter and jam for breakfast or, with afternoon tea or, with meats at lunch and dinner. A popover is a light roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. ![]()
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