Hello all,
I learned how to make popovers a long time ago from my wonderful, and now departed, grandmother (she even made them for Easter one year when we were in California staying at a motel with a kitchenette).
Here's the basic recipe I learned ...
2 eggs - beaten
1 cup milk
1 cup flour
Whisk until smooth ... pour into an ungreased muffin tin and bake at 400 until popped and brown.
Here's the problem ...
A few years ago, I bought a fancy popover pan (deeper wells than a muffin tin and only 6 on the pan). I've never been able to get it to "work" / been able to get them to puff up. Today, I went back to the muffin tin ... filled all 12 1/2 way up, stuck them in the oven (got my butter and jam ready) and again NOTHING!! They are tastey, mind you, but dense and flat.
This is truly hurting my cooking ego ... I've never had a problem until "The Pan" came into the kitchen. My popovers were a staple ... brunch item always, filled with salads for lunches, a wonderful side for potroast. Now ... ACK!
Any thoughts? All my ingredients were fresh and I only mixed until smooth.
I learned how to make popovers a long time ago from my wonderful, and now departed, grandmother (she even made them for Easter one year when we were in California staying at a motel with a kitchenette).
Here's the basic recipe I learned ...
2 eggs - beaten
1 cup milk
1 cup flour
Whisk until smooth ... pour into an ungreased muffin tin and bake at 400 until popped and brown.
Here's the problem ...
A few years ago, I bought a fancy popover pan (deeper wells than a muffin tin and only 6 on the pan). I've never been able to get it to "work" / been able to get them to puff up. Today, I went back to the muffin tin ... filled all 12 1/2 way up, stuck them in the oven (got my butter and jam ready) and again NOTHING!! They are tastey, mind you, but dense and flat.
This is truly hurting my cooking ego ... I've never had a problem until "The Pan" came into the kitchen. My popovers were a staple ... brunch item always, filled with salads for lunches, a wonderful side for potroast. Now ... ACK!
Any thoughts? All my ingredients were fresh and I only mixed until smooth.