Best Popovers

Photo and Food Styling: Kelly Vaughan

Popovers are an American version of Yorkshire Pudding, a popular British side dish that’s made with beef drippings, giving each airy bite a decidedly meaty flavor. Here, we use melted butter instead of the more traditional fat and specifically, salted butter so that you don’t need to worry about measuring and adding more salt to the batter.

And speaking of the batter, it really, truly couldn’t be easier to make. Beat together three large eggs until they ribbon off of the whisk. Add the melted butter and milk and whisk, then add the flour all in one go and whisk until combined. The batter will resemble a very thin pancake batter. When you pour it into the preheated popover pan, you should fill each cup about 3/4 of the way. They’ll rise rapidly in the oven in a mesmerizing fashion, enticing you to crack open the oven door for a quick peek but resist, resist, resist. In order for them to properly puff up, you need to trap the heat in.

If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says "Get Ingredients"). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Let the eggs and milk sit at room temperature for at least 30 minutes before making the batter. Be sure that the melted butter has cooled before whisking it into the popover batter; otherwise, you run the risk of scrambling the eggs.

Use honey in place of maple syrup for a sweet butter that you can serve on the side of the warm popovers.