Sunday, August 5, 2018

Cinnamon Popovers

I have always wanted to taste popovers, but this is one item that is rare to find. Actually, I have never even seen any on a menu or in a bakery. Finally, I gave in and decided to give up the search and make a few myself and I was happy with the results. These are on the sweet side with cinnamon, but I am interested in making some savory ones also. Toasty on the outside with a hollow custard textured inside, these popovers make breakfast special and delicious.

These were made with chunks of apples. However, I was not happy with how they reacted when baked. They actually just rose to the surface and got too brown, so the apples are excluded from the ingredients. Other than the apples, this recipe worked out well. The popovers did rise as expected and the recipe did not take a lot of time. This recipe makes 6 large popovers, each well took 1/2 cup of batter.

Cinnamon Popovers
adapted from

1 tbs sugar
1/2 tsp salt
1 1/2 tsp cinnamon
2 cups milk
2 cups flour
6 eggs

Ingredients/Butter spread
1/4 tsp gnd nutmeg
1/2 tsp gnd cinnamon
2-3 tbs packed light brown sugar
1/2 cup softened butter

Preheat oven to 375 degrees. Grease the interior of 12 popover cups with butter. Place popover pan in preheated oven for 2-3 minutes and remove.

Whisk together all of the batter ingredients in a large bowl. While the popover pan is still hot, fill each cup (almost to the top) with the batter. Place pan in oven and let bake for 55 to 60 minutes. Popovers are done when golden, airy and puffed- 4-5 inches over cavity rim. Remove pan and let cool slightly in pan.

As it cools, mix together ingredients for butter spread. Serve spread with popovers.

Tips and notes:
1.  Make sure you oven rack has plenty of room for the popovers to rise. They should not be too close to another rack or the top broiler.

2. Feel free to change up the flavor with other spices. However, if you decide to add in pieces of anything to the batter, they will float to the surface and be part of the outer cust.
                       **LAST YEAR: Choco Berry Ice cream Pie**