Quick, post your recipe!! We all love a good popover! Hey run over to the recipe thread and post it there Alisande!

Here's Ginger's and she says do not scrape the bowl

This is our Ginger St Thomas recipe:
Popovers that always popover.
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425 for 20 minutes. Reduce temperature to 325 & continue baking 15-20 minutes or until golden brown. Serve immediately

So now YOU popped as well? LOL!!! Good job!

You got that right, Lynn! And if I hadn't opened it, the button on my jeans would have popped, too. :-)

Oh, geeze- now I want popovers! Woody makes wonderful ones. He uses only whole milk. Every time he makes them, he tells me about a restaurant in Boston that served them instead of rolls or bread.

I like them filled with butter and jam. :)

Congrats on your successful poppage!

Poppage! How funny! We love popovers for Sunday breakfasts. Mine didn't "get up" this weekend, but the flavour was good.

Never had them, do they bake up hollow, like creme puffs??

Yes Bigack. They puff up, and are marvellous with butter and jam.

They are a sweet version of Yorkshire Pudding, which are savoury puffs, served with prime rib or roast beef, made out of the pan drippings.

Now I want some too forgot all about them my youngest DS made great ones and I gave him a couple of special pop over pans

LOL at "poppage"

I have to add that popovers don't have to be sweet. I've eaten them my whole life, and I've never had them with jam--just butter. When I was a kid we used to go to a restaurant on Long Island that served popovers continuously throughout dinner. It was called Patricia Murphy's--anyone else remember it?

I haven't had them nor made them for a really long time. Now I'm wanting them too! The power of suggestion! And I make awesome Yorkshire Pudding!

The reason the popovers didn't "pop" with the soy milk is because, while they are both opaque white liquids, soy milk is more viscous. It weighs more per liquid ounce than cow's milk.

Popovers are leavened with the steam generated in the batter - and the soy milk is just to heavy to lift.

I'm glad your latest batch were a success! I love both popovers (and never sweeten the batter), and Yorkshire puds.

Lynn, I too make a wonderful yorkshire pudding! Been a while :o(

These are the first ones Woody made that actually popped. At the time of the making, our oven didn't have a door so we were always surprised by how they turned out when the timer went off. The first few batches looked like little hard muffins. :)

They look super, Flamey!! Now that I've digested this afternoon's overindulgence, your pic makes me want to have one more.

The sweet version of Yorkshire pudding or popovers is Dutch Babies, and they are served at breakfast. Yummmmmmm!

I too love popovers...Jodi in Boston Anthonys Pier 4 restaurant served delicious popovers..they are the only one i recall that did that. Can you make popovers in a muffin tin if you do not have a popover pan, not sure how that would work?

Here are some I made in a muffin tin. I don't have a popover tin, and took them out of the muffin tin for the picture.

Well, you just disproved the old rule that you can't make popovers in a muffin tin, Jasdip! Muffin tins aren't supposed to be deep enough.....the standard advice is to use individual custard cups if you don't have a popover pan. I have three cast-iron popover pans; I offered one to my DIL yesterday.

Sheilajoyce, it's funny.......I heard of Dutch Babies for the first time last night, when I cut a recipe out of USA Weekend. I've made something like this for years, but we called it Puffed Oven Pancake (from a La Leche League cookbook). USA Weekend has a savory version with ham, leeks, and cheddar.

BTW, anyone ever heard of aebleskivers? I have an aebleskiver pan, and used to make them when my kids were young. I'll have to resurrect the recipe.

I've never ever made popovers. Will have to try the Ginger St Thomas recipe!

Thanks Jasdip for psoting that picture. I did own a popover pan many years ago, and since I used it only once i gave it away... will try the muffin tins , yours look great.

I've made popovers in a muffin tin!

I've been making popovers in muffin tins for more than 30 years.

DH loves popovers. I tried making them , once. Didn't pop. Also tried Yorkshire Pudding-same outcome. There was a Long Island restaurant named Lorraine Murphy's that made them "the best" according to hubby. Could have been Patricia Murphy's.

Glenda, is Ginger St. Thomas still active in any forums? She used to visit the recipe exchange but hasn't been there for a long long time, I've wondered about her.

Back under my lurking stone folks!

Hey!!! Come out from under there Jomuir!!!!

o.k. a couple questions. First, why should you not scrape the bowl? 2nd can you sweeten them or add cheese or garlic salt, etc., or will that keep them from popping?

Katlan, I wondered why the bowl can't be scraped as well!
I like to get all the leavings out of the dish.
Herbs and flavourings can be added to popovers/yorkshire puddings.

I'll bet you didn't think your little Popped post would be so popular, did you Alisande??

No, I didn't! And I just realized I never posted my recipe here, only in the recipe thread. Here it is. I have no concerns about overbeating or scraping the bowl. :-)

Popovers Deluxe

3 eggs
1 cup milk
3 tbsp. canola oil
1 cup unbleached flour
scant 1/2 tsp. salt

Place a cast iron popover pan in a cold oven and preheat it to 400 degrees. While the oven and pan heat, beat the eggs in a medium bowl. Add remaining ingredients and beat again. (I used a hand egg beater.)

When the oven reaches 400, remove the pan and grease each cup by quickly swirling a stick of butter around in it. Immediately pour the batter into the cups, filling each half full. Bake @ 400 until deep golden brown. Do not open the oven door during the baking! The original recipe says to bake 45 minutes, but mine were done in 35 minutes.

Heating the pan first keeps the popovers from sticking.

jomuir, it's been two years since I talked with Ginger, 3 since I had lunch with her in St Thomas.

She had her place sold, car sold, and was planning on moving back to the states to retire, but hadn't decided just where then.

Emailed her couple times, and no hear, so I assume, she's back somewhere. And she's not posting at any of the forums, that I am aware of.

Alisande, I bought my older son an aebleskeiver pan for Christmas. He loves to cook and try new things. It seems like these puppies are a real challenge. Hope he can manage it.

I have never had a popover, but dang those look delicious! Gotta try that recipe. Only thing is I only have muffin tins. I still am going to try them. Can I put less batter in them, and they turn out all right???

You can,thistledew5750, I don't have a popover pan either, I use a muffin tin.

I may have to make some, now I have a taste for them developing! LOL!

thanks Glenda.

Jasdip, I'm going right back under my rock! Lurking is what I do best, lol. Just have wondered about Ginger for a while now.....I think she was run off by a crabby lady on another forum on THS.....shame cause she always had good recipes or could point people to obscure sources on the 'net.