Growing up bread fell into four categories:
- store bought white loaves
- school cafeteria yeast rolls
- monkey bread
- popover rolls
I’m sure there were exceptions, but these were the four essential bread groups of my youth.
Wonder Bread sandwiches still steal my heart. There’s something nostalgic about a white bread, tomato, and mayo sandwich.
When I’m feeling sick or blue, peanut butter and grape jelly smeared on crustless bread makes me feel better. Bloated, but better. Sigh, to be nine again.
I’ve never mastered the perfection of the 5-cent school cafeteria rolls which also included a gold-foil wrapped pat of butter. Do you remember the bottoms of those classic rolls? Crispy, golden brown and full of butter and crumbs. I don’t remember my multiplication facts, but I can still tasted and smell the rolls from the Preston Hollow Elementary School cafeteria.
When it comes to homemade bread, my mother, Mia, is famous for two classics — monkey bread and popovers. For the longest time, I wouldn’t dare take over Mia’s role as the bread maker. She has mastered the art. Eventually, I wanted my own kiddos to enjoy popover magic. So, I took the brave step and learned to make them on my own.
I did it! I learned to make popovers. And, so can you.
Mom still swears by the classic Joy of Cooking popover recipe.
Tips for Perfect Popovers
- Pre-heat your popover pans while you are making the batter
- Don’t over fill the cups, a little more than half-way will do
- No peeking! If you open the oven door popovers lose their pop
- Start with room temperature ingredients
Festive for the holidays, but simple enough for a casual weekend supper. Popovers are everyone’s favorite. Serve warm, straight out of the oven.
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- 1¼ cup milk
- 1 tablespoon butter, melted
- Preheat oven to 450 degrees.
- Grease a popover tin (you can use a 12-cup muffin pan, too)
- In a large bowl, whisk flour and salt.
- In a separate bowl, whisk eggs, milk, and melted butter. Pour the egg mixture into the flour and gently fold the batter together until just combined. Do not over mix. It's ok if a few small lumps remain.
- Fill popover tin cups a little more than half way full.
- Bake at 450 degrees for 15 minutes, then reduce oven temperature to 350 degrees. Continue to bake for 20 minutes more, until popovers are browned and crispy.
- Remove from oven and slide popovers on a plate or cooling rack. Make a small slice with a sharp knife in each roll to allow steam to escape.
- Serve immediately.
Need a Family Supper Idea? Pot Roast & Popovers
My friend Susie and I made popovers for our 52 Sunday Supper series. Try a delicious and hearty slow cooker pot roast with popovers.
How’s that for magical?
The first time I ever had popovers was sitting outside at the Jordan Pond House in Acadia National Park for afternoon tea. They served them up with strawberry jam. Oh my. I made them several times after we got home but now not for years and years upon years. I have to remedy that because now my mouth is watering. And now I want to go back to Maine.
Oh Sandra — of course you’ve been to Jordan Pond House. Can’t promise these popovers are as good as the legendary JPH, but oh.my.stars find your pan. Is it packed? Love and miss you, friend.