Print Options:

Popovers Recipe

Yields1 Serving

Popovers tend to make rare appearances on many dinner tables. They’re usually served and reserved for Holidays and special occasions. And that’s too bad because they’re so easy to make and taste so good. Better yet, your bread machine can make this recipe easier. But there’s a catch.

 4 eggs warmed in a warm cup of water (important)
 ½ teaspoon of salt
 1 ½ cups of milk at 110 degrees Fahrenheit or 43 degrees Celsius
 1 ½ cups of all-purpose flour
 3 tablespoons of melted butter

Preheat the oven to 450 degrees Fahrenheit or 230 degrees Celsius and place a baking rack on the lowest shelf. Make sure there’s room for the Popovers to pop up. Also, make sure the oven is up to the heat you’ve set before making the popover batter.


Butter or oil a standard, 12-cup cupcake pan making sure to oil both the interior of the cups and the tops of the pan between the cups. It may be wise to put a small pat of butter at the bottom of each cup to prevent the popovers from sticking during the long baking process.
The popover effect will cause the dough to flow over the rim of the cups.


Add all of the ingredients to the bread pan in the order indicated in the ingredient section of the recipe and select the setting you have determined will best work with your machine to make a batter.


When the batter is done, carefully divide the batter between the 12 cupcake departments.


DO NOT USE CUPCAKE CUPS. You want the batter in direct contact with the very hot, buttered cupcake pan.


Bake the Popovers for 20 minutes at 350 degrees or 230 degrees Celsius. DO NOT OPEN THE OVEN DURING THIS FIRST 20 MINUTES OR YOUR POPOVERS WILL COLLAPSE.


After 20 minutes step the oven temperature down to 350 degrees Fahrenheit or 175 degrees Celsius for 15 to 20 minutes or until the Popovers are a deep golden brown.


You can open the oven and check the Popovers for color after 15 minutes at this reduced temperature.


When done, carefully tip the cupcake tray to release the Popovers and serve immediately. If any stick to the bottom of the pan, gently pry them loose with a spoon. They will deflate and collapse with time but, you can cook them an extra 5 minutes after browning to harden them up, so they maintain their “pop” while sitting on the table for late arriving side-dishes or entrees.