This is an interesting and easy baking activity with a bit of science mystery. The very easy recipe makes for a dramatic and surprising result and reveals first-hand the chemistry of baking. The most exciting bit is to watch them as they back in the oven. The recipe below makes 12 popovers, but in the video I divided the recipe in 3 to make just 4 popovers.
- 3 large eggs
- 240 ml milk
- 28 g melted butter (plus more butter to grease the pan)
- 1/2 tsp sea salt
- 1/2 teaspoon chopped or fresh thyme (optional)
- 150 g flour
Preheat the oven to 220 degrees Celsius.
Beat the eggs with the milk, the melted butter, salt and thyme. Beat in the flour until the batter is perfectly smooth.
Brush a 12-part 3-inch non-stick muffin pan with butter. Distribute the popover batter evenly between them, filling each section no more than half-way.
Bake the popovers for 15 minutes, then reduce the temperature to 190 degrees Celsius and continue baking for 20 more minutes. The popovers will balloon up high over the rim of the muffin pan and turn a deep golden brown.
Once you take them out of the oven, release them by sliding a knife around the edge. Eat them as fresh as possible!
Science: What is happening here? Unlike bread that uses yeast or soda, the popovers rely on steam that builds up inside and causes the popovers to expand, creating a hollow effect. The flour and egg/milk ratios are very important, but if you want to experiment, adjust the ratios and temperature. Also, what happens with different types of flour or with an egg substitute?
Well done to everyone who tried to make popovers. Some of you added cheese, sugar and other variations. We also found out popovers are the same thing as Yorkshire puddings.
Comments by Matt Wallen