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I Made It!

September 2, 2012

I’ve been on a sort of breakfast-baking jaunt on the weekends recently, which oddly ends up being harder than it might seem. Still, after a couple of attempts I’ve made a passable imitation of

Popovers

popovers, starting with getting a real popover pan.

The trick, I think, is starting with liquid ingredients at room temperature. So get out a cup of whole milk and two eggs and let them sit until they warm up. As they get close, melt a tablespoon of butter and let it cool down to room temperature as well.

Whisk the eggs and milk until they’re well-mixed. Whisk together a cup of flour and half a teaspoon of salt in a large bowl, then add the eggs and milk and stir them together with a spatula until just incorporated. Add the butter and whisk all together until smooth and little bubbles start to form. Then let it all sit for half an hour at room temperature.

About fifteen minutes in, measure out half a teaspoon of vegetable oil into each cup of a popover pan, or — failing that — into each of the outer ten cups of a twelve-cup muffin tin. Put the pan into an oven on the lowest rack possible and heat the oven to 450 ºF.

When the oven is heated and the batter has rested for half an hour, remove the pan from the oven. Work fast to portion the batter between all six (or ten) cups. A quart measuring cup with a spout may help here. Put the pan back in the oven and bake for twenty minutes, then turn the heat down to 350 ºF and bake for another fifteen minutes. Turn the popovers out onto a wire rack and let cool for a few minutes before serving.

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