Ingredients
284 g flour, sifted
2 cups milk
2 tablespoons oil
12 teaspoon salt
4 eggs
Method
Sources
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dataset
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Deep cups for dramatic popover rise — Yorkshire puddings too
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep cups for dramatic popover rise — Yorkshire puddings too
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Preheat the oven to 450F. Grease popover pans. Mix the eggs. Add the oil. The idea is to mix - don't beat or you will get no action in the oven! Add 1/2 the milk. Add the salt put the popover pans in the oven to preheat. Add the flour gradually so as to avoid lumping. Add the remainder of the milk. The mix should be smooth and the consistency of heavy cream - again, don't beat. Fill the popover pans - we use a pitcher to do it quickly - don't want the pans to cool down! Bake for 15 minutes at 450F. Cut the heat to 350F and bake 15 - 20 minutes or until crispy brown.