Christmas Morning Popovers
Popovers
have been a Christmas morning tradition in my family for 30 years. I get up
early to make the popovers, then wake up the family to start opening gifts.
When the popovers are ready, I serve them with a lot of butter and assorted
jams.
Ingredients
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup sifted all purpose flour
- 2 large eggs at room temperature
- Speck of baking soda
Instructions
First, Preheat
oven to 425 °.
Then, Sift
and measure flour, salt and soda. Put aside.
Beat the
eggs at high speed until the lemon is colored (2-3 minutes).
On the
slowest speed, very slowly 1/2 cup of milk. Beat until well blended.
Slowly add
(with the mixer at slow speed) the dry ingredients.
Once mixed,
stop beating.
Scrape the
sides of the bowl with a spatula.
Beat on
medium speed and slowly add the rest of the milk.
Beat 2
minutes.
Place the
well greased muffin pan or pan in the oven to warm for five minutes.
Turn the
blender on high speed and beat 5-7 minutes.
The dough
should be smooth and thick in the thick cream.
Pour the
batter into a colander and into well greased and preheated muffin cups or a
flat-bottomed pan.
Bake in the
center of preheated oven at 425 ° C for the first 15 minutes.
Without
opening the oven, lower the temperature to 350 ° and bake 15 to 20 minutes
more.
Popovers are
best served at once, but can be kept in a hot oven for up to five minutes.
Serve
immediately with butter and strawberry jam.
Happy
Cooking Time.
