So airy they practically float, there's nothing like popovers fresh from the oven. Dust them in cinnamon and sugar, and you've got a breakfast or brunch treat like no other. Or top 'em with whipped cream and fruit for a fantastic dessert!
You can make popovers in muffin tins, but you won't get quite the same shape (or airiness) that you do from a high-sided popover tin.
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- Yields:
- 11 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
Ingredients
- 1/4 c.
plus 1 tablespoon sugar, divided
- 1 1/2 tsp.
ground cinnamon, divided
- 1 1/2 c.
whole milk, at room temperature
- 3
large eggs, at room temperature
- 1/2 tsp.
pure vanilla extract
- 1 1/2 c.
all-purpose flour, spooned and leveled
- 1 tsp.
kosher salt
Cooking spray
- 4 tbsp.
unsalted butter, melted
Directions
- Step 1Place an 11-cup cast-iron popover pan on the lowest oven rack. Preheat oven to 425°F. Whisk together 1/4 cup sugar and 1 teaspoon cinnamon in a bowl. Whisk together milk, eggs, and vanilla in a separate bowl until very frothy. Add flour, salt, remaining tablespoon sugar, and 1/2 teaspoon cinnamon. Whisk until combined with a few lumps of flour remaining.
- Step 2Remove pan from oven and lightly grease cups. Pour batter in prepared cups (about 1/3 cup each). Bake 15 minutes. Reduce oven to 350°F, and bake until golden brown and puffed, 14 to 16 minutes.
- Step 3Transfer popovers to a rimmed baking sheet and brush all over with melted butter. Roll in cinnamon-sugar to coat. Serve immediately.
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