Hey folks! I know Mother’s Day was few weeks ago, but I’m dropping in anyway to share the recipe I have made for every single Mother’s Day since roughly 1994.
(That’s my mom (and baby me). She is nothing less than a national treasure.)
I found this recipe for popovers in an issue of Barbie Magazine, which I subscribed to and thoroughly enjoyed reading cover-to-cover when I was a young miss. In one particular spring issue, Barbie ran a feature full of easy-peasy recipes that little kiddos could make in the kitchen with very minimal supervision. I clipped this one out and have kept it ever since. I don’t really remember what else Barbie Magazine had to offer, except that on the last page of every issue they featured pictures of girls from across the nation who had collections of hundreds and hundreds of Barbies. (Many in their original collector’s boxes!) I was kinda jealous of those girls at the time, but now I understand they were probably on a crash course with their very own episodes of TLC’s Hoarders.
As you can see, the ingredients for popovers are very simple. But something magical happens in the oven when you make these things, and I cannot explain it. They’re crunchy on top, and eggy/chewy/glorious on the inside.
I have a special popover pan, as you can see above, but that is a fairly recent acquisition. I used to make these in muffin tins and that was A-OK too. Just leave an empty muffin cup between each popover, so they don’t run into each other when they pop in the oven. Without further ado–the recipe!
Popovers (from Barbie Magazine, makes about 6)
- 2 eggs
- 1/2 tsp salt
- 1 c. milk
- 2 tbsp melted butter
- 1 c. flour
In a large bowl, beat the egg and salt together with a wire whisk. Stir in milk and melted butter, and mix well. Add flour and mix until just blended. Pour batter evenly into a buttered muffin pin. Place tin in a COLD oven and bake for 25 minutes at 425 degrees, then lower temperature to 375 degrees for 10-15 minutes, until golden brown. Serve immediately with honey or jam. (DK says: I recommend jam. And butter.)
Thanks for stopping by, food fans! Make these this weekend, f’reals!