Popovers

Place a popover pan on a baking sheet, and place on an oven rack set just below center. Preheat the oven to 450° F.

Stir together dry ingredients in a mixing bowl. In another bowl, whisk the eggs until uniform, then whisk in the milk. Warm the mixture to room temperature. Stir the liquid ingredients into the dry ingredients only until just mixed. There will be some small lumps left in the batter.

Melt the butter. Working quickly, take the popover pan out of the oven (shut the oven door), and brush the popover cups liberally with butter. (Since the pan is very hot, don’t use a brush with plastic bristles which may melt.) Fill the cups about two-thirds full with the batter. Replace the popover pan on the baking sheet in the oven.

Bake the popovers at 450° F for 15 minutes. Reduce the heat to 375° F and bake for another 15 to 20 minutes, or until the popovers are a deep golden brown and crisp. Important: Do not open the oven door during baking.

Serve with butter, jam, and honey.

Yield: 12 popovers. For a 6‑popover pan (with larger cups), use 1 cup flour, ½ teaspoon salt, 1 cup milk, and 2 eggs. If you don’t have a popover pan, a regular-size muffin pan will do, though the popovers may not rise as well.