Here are two yummy easy to make recipes for popovers (good as a breakfast, with dinner or as a snack at tea time).

Basic Popovers

½ cup all purpose flour (if using wheat flour - use half white flour and half whole wheat flour or whole wheat pastry flour)

½ cup milk

1 Tbs. sugar

2 tsp. melted butter

1 large egg

1.  Generously brush a 6 cup, nonstick muffin pan with melted butter.

2.  Combine all the ingredients in a large bowl (or if you want to have some fun combine the ingredients in a large jar and let the kids shake it).  Mix (or shake) until well blended (the batter will be lumpy).

3.  Pour batter into muffin pan and place into a cold oven on the middle shelf.

4.  Heat oven to 450 and bake for 15 min. Reduce heat to 350 and bake 17 min. more. Do not open the door during baking or the popovers will fall.

They can be garnished with sliced strawberries or other fruit and eaten with butter or a dusting of powdered sugar.

Popover Pancake

½ cup flour

½ cup milk

2 eggs

¼ cup butter

2 tsp. powdered sugar

In a mixing bowl beat together flour, milk and eggs until slightly lumpy.  Meanwhile melt ¼ cup of butter in a 9” x 9” pan. When the butter is melted carefully (butter will be very hot) swirl the butter around the pan so that the sides of the pan are greased then pour the batter on top. Bake at 350 for 20 minutes or until very puffy (should puff up a lot) and golden brown in color. Serve with a sprinkling of powdered sugar.

Note:  I’ve tried making both of these recipes with whole wheat flour. Unfortunately, whole wheat flour tends to be too heavy for either recipe. I think spelt flour might work but I haven’t tried it. My suggestion is to use half white flour and half wheat or possibly whole wheat pastry flour which is slightly lighter in texture. Be aware that the popovers may still be a little thicker/heavier than normal and not puff as much as they should. Both recipes should puff considerably.