Popovers. They aren’t the most common of pastries, but they should be. If you haven’t had them before, I consider them to be like a muffin-y version of german pancakes. They take a bit to cook, but are simple to put together with very little prep time.
This brown sugar version adds one more little step at the end, but it’s well worth the sweet and textured coating that it results in. Serve them fresh out of the oven, or rewarm in the oven within 1-2 days if needing to make ahead.
Brown Sugar Popovers
Prep time
Cook time
Total time
Serves: 12 Popovers
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 8 tablespoons brown sugar, divided
- 2 cups milk, room temperature
- ½ teaspoon vanilla
- 4 eggs, room temperature
- 4 tablespoons butter, melted, plus more for greasing pan
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Generously butter a muffin tin (or popover pan if you have one). Place in the oven while you make the batter.
- In a small bowl, whisk together flour, salt, and brown sugar. In a medium size bowl, whisk together milk, vanilla, eggs, and 2 tablespoons of the melted butter until airy and well combined. Gradually whisk in the flour mixture until combined (mixture will look quite thin).
- Remove the buttered pan from the hot oven. Pour the batter into each muffin tin, filling to the top. Bake for 20 minutes in preheated oven, then turn temperature down to 325 degrees F. Continue to bake for another 25-30 minutes, until golden brow, cooked, and puffed up. Avoid opening the oven door until completely cooked.
- Remove from oven and let cool for about 10 minutes. Place remaining 6 tablespoons brown sugar in a bowl and stir in cinnamon. Remove popovers from pan and brush with remaining melted butter, then toss in brown sugar mixture. Serve warm.
Notes
Adapted from Flour
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