Pancakes, puffed, sugar crusted popovers 1  Pancakes, puffed, sugar crusted popovers 2

For the puffs:

2 tablespoons butter, melted

3 large eggs, at room temperature

1 cup whole milk

1 teaspoon salt

1-1/2 teaspoons sugar

1 cup flour

For the sugar coating:

2/3 cup sugar

1 teaspoon ground cinnamon

¼ cup melted butter

Softened butter for greasing the pan

  1. Preheat the oven to 400*. Liberally grease a nonstick popover pan, or a muffin pan with ½ cup indentations, with softened butter.
  1. For the puffs, put the 2 tablespoons melted butter, eggs milk, salt and sugar in a blender and blend for a few seconds.
  1. Add the flour and whiz for about 10 seconds, just until smooth.
  1. Divide the batter among the 9 greased molds, filling each ½ to 2/3 full.
  1. Bake for 35 minutes, or until the puffs are deep brown.
  1. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pan and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
  1. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the ¼ cup melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely.  Let cool on a wire rack.


from David Lebowitz, printed in The New York Times


o              Sprinkle 2 ounces chopped semisweet chocolate over batter-filled popover cups.

o              Whisk about 2 teaspoons finely grated orange zest into batter before filling cups.


from Martha



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