Description
These Lofty Popovers (Yorkshire Pudding) are a classic, airy, and golden-brown treat made from a simple 5-ingredient batter. Perfectly crisp on the outside and tender inside, they are easy to make in a muffin tin and ideal for serving with softened butter. Using room-temperature or slightly warmed ingredients and a hot oven ensures maximum rise and a delightful texture.
Ingredients
Scale
For the Batter
- 3 large eggs, room temperature
- 1 1/2 cups (375 grams) room-temperature milk (2% recommended)
- 1 1/2 cups (192 grams) bread flour or all-purpose flour
- 1 teaspoon (3 grams) kosher salt (Diamond Crystal recommended; use 1/2 teaspoon if using Morton kosher salt or fine sea salt)
- 3 tablespoons (43 grams) melted butter (salted or unsalted)
For Greasing and Serving
- Softened butter, for greasing the pan and serving
Instructions
- Preheat and Prepare: Preheat your oven to 425ºF with a rack in the center. Generously grease a 12-cup muffin tin with softened butter to prevent sticking and ensure a crisp exterior.
- Bring Eggs to Room Temperature: If eggs are not at room temperature, place them in a bowl covered with hot tap water and let stand for 10 minutes, then remove to warm them gently.
- Warm the Milk: Heat the milk in the microwave for 1 minute or on the stovetop until warm to the touch (around 75ºF). This step helps achieve greater loft in the popovers.
- Blend the Batter: Add eggs, warm milk, flour, and salt to a blender and blend for about 30 seconds on medium speed until smooth. Then add melted butter and blend for another 15-20 seconds to fully combine. Alternatively, whisk by hand starting with eggs, milk, and salt; then add flour until smooth, followed by melted butter whisked in last.
- Fill the Muffin Tin: Pour the batter into the greased muffin tin cups, filling each about halfway. Distribute any remaining batter evenly among the cups.
- Bake: Place the muffin tin immediately into the hot oven. Bake at 425ºF for 20 minutes, then reduce the oven temperature to 350ºF and bake for an additional 10 minutes to finish cooking through and achieve a golden color.
- Serve: Remove the popovers from the oven and transfer to a serving bowl. Serve immediately with softened butter on the side for spreading. Enjoy their peak fluffiness right out of the oven!
Notes
- The batter comes together quickly, and baking takes about 30 minutes, making these an easy recipe for impressive results.
- The ratio of flour, eggs, and milk is traditional and can vary slightly but generally stays consistent across recipes.
- Using a kitchen scale ensures ingredient accuracy, key for the perfect texture.
- Room temperature ingredients and a hot oven are crucial for lofty popovers.
- Bread flour yields taller popovers, but all-purpose flour gives excellent flavor and texture.
- If using Morton kosher salt or fine sea salt, reduce salt to 1/2 teaspoon to avoid over-salting.
- A standard metal 12-cup muffin tin is preferred over a specialized popover pan for best results and easier removal.
Nutrition
- Serving Size: 1 popover (approximately)
- Calories: 150
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
