Hot Pans: The Secret To Perfect Popovers

Popovers are a light, airy roll with a soft, rich interior surrounded by a crisp shell. They are made from a simple batter of eggs, milk, flour, butter, and salt. The key to achieving the signature pop is steam—the batter's high egg content means that when it hits the hot pan, the eggs immediately begin to coagulate and generate a massive amount of steam, pushing the batter upwards.

There is some debate about whether you need to heat the pan before adding the batter. Some sources claim that adding the batter to a hot pan creates an ideal environment for maximising the amount of steam, which results in fluffier, taller popovers. However, others suggest that heating the milk to 120°F (49°C) to create a warm batter is sufficient, and that the batter should then be added to a cold, lightly greased pan.

Popovers are similar to Yorkshire pudding

However, there are some key differences between the two. Yorkshire pudding is a savoury dish, whereas popovers can be made sweet or savoury. Yorkshire pudding is traditionally baked in an angled muffin pan to create a large, puffed top, while popovers are made in deep-welled pans to force the batter to expand on top and create a mushroom-like appearance. Yorkshire pudding relies on meat drippings for flavour and colour, while popovers use butter.

Popovers are made with a simple batter of eggs, milk, flour, and butter

The simple ingredients of popovers mean that success is primarily determined by technique. While high temperatures are needed, there is some debate about whether the pan should be preheated. Some sources recommend preheating the pan to give the batter a "jump start," while others suggest heating the milk to create a warm batter, which is then added to a cold, greased popover pan.

A popover recipe typically includes four large eggs, 1 1/2 cups of milk, 1 1/2 cups of all-purpose flour, and three tablespoons of melted butter. The eggs, milk, and salt are blended, and then the flour and melted butter are added. The batter is then left to rest while the oven preheats. The popover pan is warmed in the oven and coated with butter or nonstick spray before being filled with batter.

Popovers are baked at a high temperature of around 450°F for 20 minutes, and then the temperature is reduced to 350°F for a further 10-15 minutes. They are best served immediately, straight from the oven, as they start to settle and lose their crispiness as they cool.

Popovers require a special pan to achieve their signature height

Popovers are light, airy rolls made from an egg batter and baked in a special pan that shares its name. While it is possible to make popovers without a special pan, using one is highly recommended to achieve the best results.

Popover pans differ from regular muffin tins in a few ways. Firstly, they have deep, steep-sided wells, which force the batter upward while baking, resulting in a puffy top and crispy sides. Secondly, most popover pans have the cups welded to a wire rack, which promotes even circulation of air and heat around the tins. This unique design allows popovers to grow tall. The tins are also spaced out and held together with rods, allowing hot air to circulate and aid in the magic that will enable them to 'pop'.

Using a muffin tin or other oven-safe baking vessels will produce different results. Popovers made in a muffin tin won't get as tall and may be slightly more custardy inside due to the lack of room for the steam to circulate and expand. They are also more likely to fall over or become misshapen during baking.

Therefore, investing in a popover pan is essential to achieving the signature height and texture of popovers.

The pan should be greased and preheated before the batter is added

The ideal way to grease the pan is to use melted butter. However, oil or non-stick spray will also work. It is important to be generous with the amount of grease used to ensure the popovers don't stick. After greasing, place the pan in the oven while it preheats. The oven temperature should be high, typically around 425-450°F. Adding the batter to a hot pan is crucial as it immediately creates steam when the cool batter hits the hot metal.

Once the pan is nice and hot, it's time to fill it with batter. Fill the slots just over halfway to provide room for the popovers to expand. A liquid measuring cup or a ladle can be used to pour the batter, ensuring control over the batter level in each cup. As soon as the pan is filled, transfer it to the oven.

Baking the popovers at a high temperature is essential, and it is best not to disturb them by opening the oven door during the process as this can affect the steam production inside the popovers. Popovers are typically baked for 20 minutes at a high temperature and then the heat is reduced for an additional 10-15 minutes until they are a deep golden brown.

In summary, greasing and preheating the pan are vital steps in creating the perfect popover. These steps maximize steam production, which is the key to achieving tall, fluffy popovers with a beautiful golden exterior.

Popovers are best served immediately

If you do need to serve them later, they will still be quite palatable within four to five hours of baking. They won't have the same crisp crust, but the inside will remain wonderfully soft.

If you want to release steam and help prevent sogginess, you can pierce the top or bottom of each popover with a knife.

Frequently asked questions