Popover for some Blueberry Popovers

Popovers evoke a feeling of comfort: warm, soft, and puffy on the inside with a light crunch on the outside. They are traditionally served with Prime rib or other roasts. And, they even come in handy when you want to silence a Frog prince in Muppet land. In recent years, popovers are a rarity on most menus. Or, they are simply an accompaniment. But, they are extremely versatile. They make a great breakfast, afternoon tea item, lunch, dinner, hors d’ouevres, or dessert. They can be sweet, savory, or somewhere in between. And, today is blueberry popover day. So, let’s load this otherwise unhealthy treat with an antioxidant rich super fruit. What do you say? Popover for some Blueberry Popovers.

If you haven’t had popovers, you don’t know what you’re missing. Traditionally known as Yorkshire pudding, they are not very pudding-like. Basically, they are like a pancake batter baked in super-heated fat. When we make them to serve with a roast, we usually use the fat from the roast or bacon fat. And, the batter is eggs, cream, and flour. Sorry to all the vegan and gluten free people out there. You can substitute ingredients to simulate a popover. But, frankly, they don’t come out the same.

Popover for some Blueberry Popovers any time of day

So, you want breakfast? This is a breakfast treat. It’s like a puffy dramatic blueberry pancake. How about Lunch? Of course. Forego a cookie. Finish the meal with this. Tea time? The heck with crumpets! Dinner? This can work as a side dish, in place of bread, or even a decadent dessert served with ice cream and sauce. While these are best eaten fresh out of the oven, you can still sneak one for a midnight snack. Who’s gonna tell?

As with most foods, the actual origin of the popover remains undetermined. But, we can follow documentation. The term popover is supposedly dates to around 1850 in America. But, popovers are Yorkshire pudding, named after the Northern area of England where they were popularized. It first appeared in a book called “The Whole Duty of a Woman” circa 1737. I know, nice title, huh? They called it “dripping pudding” because it required heating butter in a flame and catching the drippings from your mutton to cook the batter. A similar recipe, in 1747 introduced the name “Yorkshire Pudding.” Traditionally, gravy is the accompaniment of choice. But, as we mentioned above, times have changed. And, we constantly adapt recipes to newer trends and tastes.

Blueberry Popovers are not new. But, they are definitely a departure from “dripping pudding.” But, this makes perfect sense. The British have a broad interpretation of “pudding”, that encompasses sweet and savory. However, Americans tend to view puddings and pancakes as sweet things. So, blueberries are a logical addition. So, Popover for some Blueberry Popovers any time of day.

Making your popovers

The infamous “Whole duty of a woman” recipe calls for melting butter in a skillet, placing it under a dripping mutton, and adding in your “pancake batter”. Of course, in those days, most people didn’t have stoves or ovens. Most cooking took place in the hearth, especially in rural backwoods areas far outside major cities. Today, we have precision engineered, state of the art cooking equipment. But, the basic premise of heat your fat, drop in your batter is still the way to make these delicious works of art. And, they are still comfort food at its finest. Today, they are generally made in single serving sizes using muffin tins or popover pans.

There are pans specifically designed for popovers. They are, basically, high, straight sided muffin tins set in a rack, with space between them for the excess fat to spill over. They are designed to deliver the maximum puff, color, and consistency. However, you don’t need to buy special pans. Muffin tins work just fine. A heavy gauge tin works best (they hold the heat better). For best results, though, fill every other tin to allow space for the puff and displacement of fat. Always have a sheet pan under them to catch the fat. And, be very careful. Anytime you heat fat or oil in an oven, you create a burn hazard. Always use oven mitts or dry cloths to move the pans. And, move them very carefully.

High Heat and an undisturbed space

Just like making a souffle, you want your popovers to rise in the oven. The best way to get that rise is through consistent heat and no disruption to the air in the oven. And, remember, popovers (like souffles) are very simple recipes. The art is in the execution. If your heat is too high, they will be raw inside and scorched outside. Too low, and they won’t puff right. And, they begin to deflate within a short period after leaving the oven. Most recipes call for a temperature between 350 and 400 degrees.

The best way to insure success is to preheat your fat in the tins. As soon as the batter hits the hot oil, it begins to rise. This is the dangerous, but crucial part that can make or break your popovers. If you simply pour batter into a cold greased tin, it won’t get the signature color or rise of a popover. The rise comes from steam bubbles forming inside your dough. So, the more heat, the more rise.

With the proper balance of flour and moisture, the structure of the popover will stand up for an extended period of time. It can even have a crispy outer shell and soft steamy interior. This is why we recommend using traditional wheat flour. Gluten has structural properties that gluten free flours generally can’t achieve. And, don’t forget, the blueberries will add more moisture and weight to the batter. So, you need a sturdy batter.

So, come on. Popover for some Blueberry Popovers any time of day.

Da’ Recipe:

Since we are only a few days away from the Ides of march, a nice Spring blueberry popover is in order. So, without further ado, here is your recipe:

Ides of March Lemony Blueberry Popovers

cheffd

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 15 minutes mins

Course Appetizer, bread, Breakfast, Side Dish

Cuisine American, British, Yorkshire

Servings 6 Popovers

Equipment

• Popover pan or muffin tins

Ingredients

  

• 1 1/2 Cups AP Flour
• 1 1/2 Cups Milk
• 4 Large Eggs (preferably at room temperature)
• zest and juice of 1 lemon
• 1/4 tsp Salt
• 2 Tbsp Sugar
• 1 tsp Vanilla extract
• 2 Tbsp Unsalted Butter (Melted)
• 1 Cup Fresh Blueberries
• Butter or coconut oil for cooking
• Powdered sugar to sprinkle

Instructions

 

• Preheat oven to 450
• Crack and whisk the eggs and sugar until smooth. Add in the milk, then the butter, lemon zest, and juice. Then add in the Flour and salt. Allow the batter to rest for 15 minutes.
• Put at least a tablespoon or more butter or coconut oil in each of the popover or muffin tins. Place in the oven, on top of a sheet pan (in case any oil escapes), and heat until they melt. You want the oil to reach the smoking point.
• Carefully, remove the pan from the oven. Fill the tins just over 3/4 of the way up. Sprinkle the berries evenly on top. Some will sink in. Pop back in the oven for about 20 minutes. They should be puffed up by this time. Then, drop the temperature to 350 and cook another 10 minutes.
• Remove from the oven and allow to cool for a couple minutes. Then, carefully remove from the tins. Plate the popovers and sprinkle with powdered sugar. Serve as is, with syrup, a berry or chocolate sauce, ice dream, or whipped cream.

Notes

The cook time may vary a bit, depending on the size and shape of your tins. Standard popover tins hold about 3/4 to 1 cup batter each. Try setting your timer for 15 minutes, then take a peak at how they are coming along. But, try to avoid opening the oven door during the puff stage.

Sometimes, I like to make mini popovers for hors d’ouevres. Top them with a meat and gravy. Obviously, they will take less time to cook. Start with a 10 minute timer, and go from there.

These popovers have blueberries. But, you can substitute all kinds of flavors. Omit the sugar and vanilla for a savory base. Add Herbs or other fruit. Or, you can make them plain and fill with a pastry cream, a fruit compote, or lemon curd for dessert. Serve unsweetened ones with a Sunday roast or something like braised short ribs. have fun. Play with your food.

Keyword blueberry, Lemon, Popovers, Yorkshire Pudding