Popovers with Warm Maple Syrup

breakfast, maple syrup, recipes -

Popovers with Warm Maple Syrup


From King Arthur Flour

These popovers don't require a special pan, nor any unusual mixing method; just blend in a blender and bake a dozen gorgeous popovers, ready in just about 30 minutes.  

Serve with maple butter: 4 ounces (1 stick) softened butter mixed with 1/8 teaspoon salt and 2 to 3 tablespoons maple syrup, or simply pour warm syrup over the popovers.

Yield:  6 large, 12 medium, or 18 mini


4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons melted butter


  1. Preheat the oven to 450°F. Position one rack on a lower shelf, the other near the top with a cookie sheet on it (to prevent browning too quickly). The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn. Make sure the oven is up to temperature before you begin to make the popover batter.
  2. Use a standard 12-cup metal muffin tin. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. 
  3. In blender, blend eggs, milk, and salt; add flour, blending till smooth; then add the melted butter at the end, blending till frothy.
  4. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
  5. Make absolutely certain your oven is at 450°F. Place the pan on the lower shelf of the oven.
  6. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. 
  7. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
  8. If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.