real life test kitchen: perfectly puffy popovers

This past Saturday we had a friend visiting, which seemed like a good excuse to put an under-utilized kitchen gadget to work: the popover pan! When I was little girl, it was always a special day when mom made popovers. And even though one doesn’t have to have a special pan (a muffin pan does just fine), there are some popover rules that I remember: Don’t open the oven door while they’re baking. And don’t stomp around the stove! It was always like… “Shhhhhhh, there are popovers in the oven.” I didn’t make Chad tiptoe too much the other day, but we did keep it down while this batch was a-popping. They are VERY easy to make: Preheat oven to 425 — with your pan in the oven. Put three eggs, one cup of milk, one cup of flour, two tsp oil, half tsp of salt. Combine everything in a blender on high speed until bubbly, about ten seconds. Fill your PRE HEATED muffin pan 1/2 full. Bake 20 minutes at 425 degrees, reduce heat, bake additional 20 minutes at 350 degrees. The temperature changes are very important. Do that, tread softly, and get ready to impress! Some prefer popovers with savory meals like soup and gravy, but for me it’s all about breakfast. A warm popover with melted butter and a drop of honey? What a way to start a day, especially a Sunday. A Father’s Day treat perhaps? — Angela M.

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