Hot from the oven, spread with butter and honey, popovers are one of the simplest of breads and one of the most rewarding.
I’ve been making popovers for many years; my main recipe is from a Sunset cookbook from the 80’s… which I got new for Christmas one year. My new favorite is this recipe which adds pecans. Wow, I wasn’t sure popovers could be improved, but this certainly does it for me.
Popovers are deliciously eggy, a bit stretchy, and hollow. They rise fast and need a draft-free baking experience, like a souffle. So keep the oven door closed while these delicate little empty egg muffins bake. Then be prepared for them to disappear just as fast as you whipped up the batter.
In a large bowl, beat the ingredients together with a whisk in the order listed. Fill the cups evenly, and bake 40 minutes. Some people prick them with a fork when they come out of the oven, but I don’t bother because I like them soft inside. Serve warm. Makes 9.