Ever have something that you ate as a child but have never tried making yourself because you were worried it would burst the memory? That’s how popovers have been for me.
I remember on cold winter weekend mornings waking up to a bedroom window covered in ice and I’d lie in my bed not wanting to get up because I knew the minute my feet hit the floor I’d start to shiver. Then, just about the same time as the aroma wafted into my room, I’d hear my dad call from downstairs, “Popovers are ready.”
My feet didn’t care about the cold as I dashed downstairs for that first bite of popover slathered with butter and homemade jam. I can close my eyes now and see the sparkle in Dad’s eyes as the perfectly popped popovers came out of the custard cups. There were no such things as popover pans in the dark ages.
Just as there is today, there was the discussion as to whether you bake a popover starting with a very hot oven or put them in the cold oven and turn up the heat. Marjorie Standish, a cookbook author and food columnist for a Portland, Maine newspaper said “cold oven.” The Fannie Farmer cookbook (a million years old) said to use a cold oven but everyone else I read said hot. Some even said pre-heat the popover pan too, similar to what you’d do with a Yorkshire pudding.
Dad always used a cold oven and I thought, “What the heck, it worked for him and I’m going for food memories,” so in the cold oven they went after resting for about 30 minutes. Just as I did when I baked my first macarons with feet, I stood at the oven window.
“Will they pop?”
“Am I wasting my time?”
“Can dad see this?”
Then the phone rang and I left the oven window. I’d set the timer for 7 minutes before baking should end (just to ensure the oven wasn’t hotter than it should be) and when the timer started to ring I got off the phone and gritted my teeth before turning on the light in the oven.
They popped! Not only did they pop but they were huge!
When they were finally done baking, I pulled them out and started photographing. Normally you’d take them out of the pan right away so they wouldn’t sweat but I needed photos. Once the pan photos were done, it was time to see if they were hollow inside. Hollow is good and perfect for tearing apart and adding butter and jam.
They were hollow!
There I was in the kitchen talking aloud to my father who’s been dead since 1987. “Happy Father’s Day, Walt! I made popovers your way.”
My sister arrives from New York in a week or so and I need to get up to speed with family recipes.
- 2 eggs
- ⅞ cup of milk
- 1 cup of sifted flour
- ¼ tsp salt
- ½ tsp melted butter
- Sift salt and flour
- Beat eggs slightly
- Add Milk, Butter and flour and mix to make a smooth batter (I used a blender because that's what my dad used)
- Fill cold, greased popover pan or custard cups about half full - divide the batter into 6 popover cups
- Set aside for 10 minutes (can be mixed the night before and left in the refrigerator)
- Place in a cold oven and set the temperature for 200C / 400F and bake for 50 minutes.
- If you must use a pre-heated oven, bake for 45 minutes.
G’day! Your popover recipe and photos look delightful, TRUE!
I was EXACTLY that way with my Mum’s Special Spice Cake (4th generation handed down recipe); on my blog should you wish to view!
Happy pre Father’s Day! 🙂
Cheers! Joanne
Thanks, Joanne. I knew someone would understand my trepidation 🙂
Nice post and sweet memories of your dad! I’ve never made popovers – Mrs K R likes to do them, so I’m more than happy to let her – but they’re always a treat. I remember ice on my window when I was young! Haven’t seen that lately – I guess all of our windows must be double-glazed these days, so we don’t get that. Either that, or we keep our furnace higher than my parents did when I was a tad. 😉
in Maine when was REALLY little we had a coal furnace in the cellar (wasn’t called basement then). When I was older it was a fancy oil burner. We had what were lovingly called “the friggin storm windows” (said by my father when he had to put them on in the fall). 🙂
Goodness, these turned out beautifully! I’ve never had or made a popover (which is a shock and a tragedy, I know!) After seeing these pictures I’m praying for a cooler day tomorrow. I want to make these badly! Thank you for sharing such a lovely post!
Thanks. I’d lie if I said I wasn’t extremely pleased that they came out so well on the first try.
Wow look at that fabulous rise! And yes I’ve often been disappointed when I try bought things like ice creams but I think home made things are just as good as when you remember them 🙂
When you have a really special memory, you don’t want to muck about with it and then when you think those memories you think, “I screwed up the ones I made.” LOL I love homemade every time.
I love the family recipes and stories you share. The blueberry plate was perfect for the photo!
That was a gift from my mother she bought a little gift shop called Maine Made. 🙂
Delightful Maureen! Love the pop and the rise! Your father would be proud!
Thanks Peter. Now if I could style photos like you do, I’d be in popover heaven. 🙂
Maureen I’m curious, are these like Yorkshire puddings? I think the ingredients are about the same.
Yes they are very much like Yorkshire puddings. According to a link on the net “The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast).” Popovers use butter and are baked in a popover pan.
Interesting… thank you ; )
Though there’s no generations old popover recipes in my family, I’ve made enough of the long forgotten recipes to know exactly how you felt waiting for these beauties to come out of the oven. They look fantastic and surely your Dad was smiling. I, too, remember the ice-covered windows and putting up storm windows in the Fall and screens in the Spring. Thanks for the recipe and memories, Maureen. 🙂
I don’t miss the storm windows or the shoveling of snow John!
I love popovers, yours look absolutely perfect!
Me too and I’ll be making them more often!
Ok, I am sold! The pan is in the cellar—no basement! Father’s day this weekend, possible some of the children are coming in…one from college, and our married daughter and her husband. This sounds like a great breakfast treat. I am the Mom to 5 grown children/adults. And Grandmomma to 6 and 1/2 lovely little tykes. #7 due in August. I think I will have to search for another popover pan. One pan will not be enough to feed the “group” should they all show up for a weekend. I love your post and stories. Takes me back to when life was so much more uncomplicated. Keep me smiling please.
Maryann…from Michigan…all too familiar with the cold mornings in the fall/winter/spring.
Oh Maryann, you’re a breath of fresh air on this cold, wintery, rainy night. If we were on the same continent you could borrow my nifty new popover pan 🙂
Oh Maureen, these look divine! Better still, they look relatively easy! I can’t wait to try them.
Let me know how it goes, okay? Thanks so much for leaving a comment 🙂
So beautifully puffed indeed! I’ve never had popovers, but if I did I would be sooo tempted too full the hollow inside just full of jam and butter to the brim!
I think that would be overkill.:) I have no idea if these can be made with gluten free flour. That would be a test.
I’ve had popovers filled with a stroganoff or saucy chicken mixture or even a tuna, ham or chicken salad (mayonnaise type)
Amazing with a few simple ingredients and heat will produce. 🙂 I still don’t know if they should be called popovers or Yorkshire puddings but the results look great.
If you’re in England and you make them with beef drippings, they’re Yorkshire puddings. If you’re in Maine and you make them with butter, they’re popovers 🙂
one of my favorite breakfast and dinner items. I love that you can make them sweet or savory! Yours look divine and perfectly Popped! :)))
Thanks a lot, Jessica!
They look beautiful Maureen. Your dad would be proud! I’ve never made popovers before and I was amazed at the very simple ingredients it takes to make them.
Just love this! In the same way I love yorkshire puds which is no where on sight here, but strangely popover is scary zone for me, i feel i should try this, but also have pre-emptive nightmare that it wont be as hollow and defnitely not as authentic looking as yours!
Hi Jehanne, seriously these were the first ones I ever made. It can’t be that hard 🙂
I am in love with one of the photos that shows these popovers very puffy. It is gorgeous, Maureen!!! It makes me want to sink my teeth in them. 🙂
I already did 🙂
I totally agree with Denise.. need to try them out!
Can they be filled with wipping cream or custard (chocolate?) after they cool down?
Greetings – Agnes
I’ve alway enjoyed mine with jam but I have no reason not to think they’d be great used as a bowl 🙂
I have always wanted to try make popovers… they look so fun.
They were and they tasted pretty good too!
Great post and memories of your Dad! These popovers look wonderful. I just love Maine–brings back great memories.
While I have wonderful memories of growing up in Maine and will always think of myself as a Downeaster, I don’t think I could handle the winters any more.
He would have a happy father’s day if he were still around. Thanks for the comment, Minnie!
It looks like father knows best. Your popovers are perfect!
Karen, you’d have had popovers in Maine 🙂 Thanks for the lovely comment.
Holy Moly gorgeousness – we only had Yorkshire Pudding… it really looks like they are the same thing. Are they?
V
Yes, Maine is “new” England after all but I’m sure they wanted to reinvent traditions in an American way. No beef drippings – these are made with butter but the idea is exactly the same.
Dear Maureen. I ate pop-overs growing up too. I never attempted to make them myself either for the same reasons. I thought, they just probably won’t pop!
These look beautiful and I am sure your Dad sees just how nice they turned out.
This will be a nice treat for your sister.
Blessings dear. Catherine xo
I only found out the other day that my sister has never tried making them either. I laughed.
They look crazy good and charming so I know they would taste good too 🙂
Mind-blowingly beautiful photos 🙂
wow, thanks so much!
I love a good family recipe, and these look fantastic, Maureen! I’ve been craving a big light, cloudlike pastry for a while now and these would totally hit the spot!
I like these filled with all sorts of things too. They make a great dish. 🙂
That’s the best pop-overs if I have seen any. The insides look delicious, your Dad would be proud. What a touching tribute to your Dad Maureen, love it. Happy Father’s Day!
Such a cute/ touching story to go along side a seriously stunning recipe! I love popovers, and yours look extra tasty! xx
I can’t believe I never tried to make them before. 🙂
Memories and good food ……..life doesn’t get any better than that.
I know what you mean!
These look great Maureen! I’ve never heard of them before but am very keen to try them myself now!
Hi Krissie, so great to see you and I’m thrilled to have met you. In my next life I want to reincarnate and look like you and have your fashion sense too. 🙂 You can buy bread and butter pickles in the supermarket but these are better. 🙂
When I first saw the photo I thought these might be what the British call, ‘Yorkshire Puddings’. They look very similar except they’re used very differently and they are always put into very hot pans. I can’t imagine waking to see ice on the windows. I think I would have yelled out, ‘Can I have my popovers in bed?’ I think your sister will love the climate of the Sunshine Coast xx
it IS summer in New York and where she lives up near the Hudson north of NYC, it’s beautiful. It’s not that far from Rip Van Winkle land. 🙂 These are very much like Yorkshire puddings. Remember the poms used to live in New England. 🙂 We just changed the tradition a bit.
They look just perfect!
Thanks, Sylvie, that’s high praise coming from you. You’re the supreme in my book. 🙂
Seriously, I am all excited reading your post, I can feel your enthusiasm!!! Your popovers look freaking AWESOME, now I want that pan, and I need to make some:-). Hugs, Terra
Ahhh, the memories. I too was raised in Maine and woke many mornings and tried to stay in bed until someone else got up and stoked the wood stove to warm the house before I got up (the rule was whoever got up first had to stoke the stove!) My dad left the house about 4:00 am to work on his brothers dairy farm and the house had cooled off before the rest of us got up. We used to do the reverse of the Walton’s (TV show). Instead of saying good night, there was a chorus of “Mom (or any one of the 5 kids), are you getting up yet?” Whoever had to go the bathroom the worst would have to get up first and stoke the fire after they ran out through the shed to the outhouse (no heat out there!).
Popovers were a weekend treat that my Mom made for us. But, only if we all did all our chores and tried to keep from fighting for a week. Needless to say, they were a rare and delightful treat.
Thanks for the memories!
holy cow.. an outhouse in Maine would have been cold. I have only used one once at a camp in Belgrade. I wasn’t impressed 🙂
What a lovely story! And your Popvers look beautiful and delicious!
Thanks, Anne! Lovely to meet you.
Popovers are so much fun! I love them with a bit of jam.
Me too! And butter.
I grew up in Maine and very much remember icy windows and not wanting to get out of bed in the mornings. My brothers and I would all run and claim a vent to sit next to in order to collect all the heat we could until it was each of our turns to take a bath.
I don’t think I ever had a popover, though these look very similar to something my Grandmother would make to hold strawberries and whipped cream for strawberry shortcakes. They look delicious, though, and if I can find a popover pan or custard cups (where did you find yours?) I will have to give them a try 🙂
Hi Liza,
I’d forgotten about fighting over the vent in front of the bathroom door. 🙂
I simply cannot wait to try these popovers! I LOVE, truly love popovers! Maybe this weekend for Father’s Day lunch… EXCITED!!! Thank you for sharing the recipe!
LOL I hope you like these. 🙂
I love popovers and these look scrumptious. I always look forward to having them at my favorite steakhouse, but this inspires me to try making them at home.
I don’t know if it was beginner’s luck but these were simple to make. 🙂
I have never had a popover! They look absolutely delicious though, great little vehicles for butter and jam.
Maybe it’s a New England thing? 🙂
I remember the first time I made popovers many, many years ago – Same reaction – they are HUGE and so very hollow in the middle. Of course I didn’t have any problem filling the middle with homemade jam. Your popovers look so very, very yummy! Fabulous pictures of a fun and classic treat!
I can’t wait to share some popovers with my sister when she arrives next week.
Awww, I love this! Popovers always make me think of “Little Women”. 🙂 I had a popover pan when I lived in the States but couldn’t bring it with me. I’m so glad you posted this today to inspire me to look for one here in Oz. 🙂
I ordered my pan from YourHomeDepot.com.au online. I ordered it at 1pm and it shipped before 4pm. I’ll use them again.
Oh Maureen – I love you recipes and love reading your blog too.. Usually I am not a good reader though. Your dad will definitely be proud of you as the pop overs look so PERFECT! ! Have a fun time with your sister – I can imagine how excited you would be to have her !
I should make myself some popovers! They look really delicious.
Thanks a lot I hope you like them!
I should tyr these popovers! They look delicious!
OH MY FLIPPIN GOODNESS. These look incredible, Maureen. Holy cow.
They were very good, Joanne 🙂 Befitting my childhood memories.
Aww that’s a touching story, your father sounds like a perfect father. So sorry that he haw been dead for so long now… I had seen popovers the first time on nami’s blog. Somehow those hadn’t found their way across the alpine mountains, nor did they appear in the goan markets. Need to see now where I could get those pans! My husband loves fluffy baked goods. =D
Oh, your popovers are spectacular, Maureen! A perfect Father’s Day post…and a recipe I MUST try 🙂
Your popovers a fine tribute to your Dad I’m glad they worked for you first time. Mum never used beef dripping for the Yorkshires, just oil and any leftovers we used to have sprinkled with sugar and lemon just like pancakes for afters. We always used to fight over the burnt ones too for some reason!
wow.. maybe I should burn the next ones just to see how I like them 🙂 I used butter instead of oil but I don’t think there’s a dime’s worth of difference between the two 🙂 Just that the yanks in New England had to put their stamp on them.
WOW!!!
How amazing! I never would have thought that such a small amount of batter would puff up like that!
They look so perfect and crisp on the outside, and ready to be filled with jam and butter. I am sure your dad was watching.
Well done, delicious 🙂
Almost like magic 🙂
I always wondered what popovers were! Thanks for enlightening me 🙂
I grew up with these and thought everyone ate them. Funny how food traditions are perceived by kids.
This was a lovely story. Believe it or not, I have never seen popovers but they look like a great treat. Congratulations on being successful first time.
They’re very much like Yorkshire puddings and a definite part of my youth.
I havent encountered a popover, but I can imagine them being so very exciting in the morning as a child. I am so glad they worked put and I will be imagining you making them for your sis on her first morning with you x
She’ll be here in 4 days! Best I get my house cleaned 🙂
Popovers taste so good! But, I don’t think I make them enough to warrant the baking molds.
I’ve never tried popovers before but they look and sound delicious. Yours are massive and look great!
I recall seeing you make these on instagram and was very curious! Now I’m even more curious to try! x
There are memories in popovers for me, too, Maureen. I made a batch for one of my Dad’s last meals. (And talking to Dads in the kitchen, whether present or not, is A-ok in my book.) I’ve tried both baking methods and prefer the cold oven, although I think it has more to do with sentiment than technique. 🙂
Growing up in New England, Popovers as well as Yorkshire Pudding were favorites! Thanks for sharing.
I grew up in Maine but never had Yorkshire Puddings. Dad always made popovers though! Thanks so much for coming by, Linda!
Oh Maureen – these look simply divine!!! I love popovers!! I’m making these on the weekend and I will try your cold oven. I do use a heated pan for Yorkshire pudding. I’ll be talking to you with my feet at the oven door.
Loved your story along with the recipe…..
I first made Popovers at a friend’s vacation home in Maine, where she has her great grandmother’s recipe, a woman who was from Chattanooga Tn and built a fishing cottage on a lake in Northern Maine in 1918. Our popovers from her recipe were perfect! I forgot to write the recipe down and have been searching and trying recipes from all over the web since I’ve been home in Virginia…. First tried the Jordan Pond Recipe which was a complete failure for me . I tried others as well which were flops… Then, last night I tried your dad’s recipe and it was PERFECT!!!!! I thanked your dad as well… My childhood was also accompanied by freezing feet in the mornings and while my father is an amazing cook, he didn’t make popovers for breakfast. He did though make wonderful pancakes and homemade bread.
Thank you!
Bridget Bryant
Orange, Virginia
As a kid I used to visit a camp on a lake in Madawaska with my best friend. It was nearly as far north as you could go without speaking Canadian, eh. 🙂
I’ve made Yorkshire puddings which I think are similar but not for ages. I’d going to make batch … soon. Really, I am. 🙂
I have made cold oven popovers many times with great success! As someone who will go to any length to avoid oven cleaning, the advantage of using the cold oven method is you don’t get the spillover of beef fat or oil like you do with Yorkshire puds done in hot beef fat. Gotta love that!
We must have a really hot oven as at 45 minutes, even with turning them down to 375 with 10 minutes left to go, they came out super hard and overdone on the outside. 🙁
I am so sorry. I shall set about getting my oven recalibrated. It’s fairly new and a Miele so I trusted it until I received this comment. My apologies.
I have a questions about your popovers. My husband grew up with them and has always had a love for them so I would like to make some for him this Christmas (and from now on). 🙂 In regards to the milk, does it matter what kind- skim, 1%, 2%, whole? Thank you so much for your time!
Hi Sherry, I use whatever is in the refrigerator but given a choice, I always cook with whole milk. The ones in this post were done with 2%.
I am looking for the recipe from Marjorie Standish’s cookbook for chocolate sheet cake. I can’t find my hard copy anywhere 🙁
I’ve emailed you the sheet cake recipe. Merry Christmas!
Loved the story that went with this recipe. We’ve only had popovers once. A few years ago we were living in SC and we did an extended camping road trip. One of the places we visited was Arcadia NP and there was a building that had “popovers” written along the side near the park, so we stopped in on our last morning. You paid by donation of whatever you could afford or thought was fair and it doubled as a soup kitchen/community center during the winter. Really neat place! We live in TX now and we like to do something a little different for our Christmas meals and thought we’d give your recipe a try this year.
Awful! No popping! Just roasted! Followed recipe to the T! So disappointed!
I used this recipe to make the popovers in the photos. I’m sure they didn’t work for you and I’m sorry about that. This is my dad’s recipe that he used to make popovers for the first 18 years of my life.