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Parmesan Popovers

Popovers
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Popovers, aka: Yorkshire Puddings (for the Brits)

According to at least half of the authoritative foodies on the internet, popovers are tricky to make. (The other half are silent.)

This is confusing to me as I’ve been making popovers since I was a child.

It’s the easiest possible bread one can make…. 5 – 10 minutes to mix; 40 to bake.

I have read that it should be whisked for hours, that it should rest for hours, that it should be done in a blender, that the flour should be carefully sifted, that it should be made in a stand mixer, that one should get every little lump out, and so on.

I am convinced that there are humans who believe it’s their responsibility to make simple things difficult.

The only trick to making good popovers is:

(drum roll, please)

Don’t over do it.

Lightly whisk the eggs; add the milk, flour, salt, and lightly whisk again.  Don’t try to get the lumps out… Over-working the batter can make it tough.

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Parmesan Popovers

Popovers
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These are so easy to make. Don’t believe the people who tell you to do extra work.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Baking
  • Method: Oven

Ingredients

Scale
  • 1 cup (4.5oz. 135gr) flour
  • 1 cup (8oz, 240ml) milk
  • 2 eggs (large)
  • 1/4 tsp salt
  • 3 tbs freshly grated Parmesan
  • 1 tbs butter – for pan
  • pan for 6 regular-size muffins or cupcakes

Instructions

  • Preheat oven (450F, 230C)
  • Butter muffin pan
  • Lightly beat eggs with fork or hand whisk.
  • Add flour, milk, salt and whisk lightly.
  • Ladle half the batter into muffin pan.
  • Divide the cheese evenly and sprinkle over batter.
  • Ladle the rest of the batter on top.
  • Cups should be 1/2 – 2/3 full.
  • Bake in preheated 450F (230C) oven for 25 minutes.
  • Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned.
  • Remove and serve fresh from the oven (with lots of butter).

Notes

Butter pan even if it’s nonstick, it’s easier, but don’t bother if it’s silicone.
Do not try to get out all of the lumps – doing this would cause over beating and tough popovers. Do not use a blender or mixer… do it the easy way.

Nutrition

  • Serving Size: 1 slice
  • Calories: 148
  • Sugar: 2.2 g
  • Sodium: 182.9 mg
  • Fat: 5.2 g
  • Saturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.1 g
  • Fiber: 0.6 g
  • Protein: 6.6 g
  • Cholesterol: 72.2 mg
Parmesan Popovers

You might also like Cheddar Drop Biscuits

You can skip the Parmesan and / or add your favorite herbs.

The Brits like to serve their Yorkshire puddings with gravy or the drippings from a beef roast.

Regardless of the name, it’s a very easy and flexible bread – and best eaten fresh and hot from the oven. It’s our favorite accompaniment to soups and stews in winter.

6 thoughts on “Parmesan Popovers”

  1. My grandmother taught me how to make traditional Yorkshire pudding, but I haven’t made it in years. Hers was always moist in the middle, rose what seemed like a mile high to a child and was so tasty. Though she oversaw every step with me, mine never quite tasted the same as hers though mine was good. Eventually, I had kids of my own and stopped making it. I miss it. Maybe I should make it again.

    • I make what I think of as Yorkshire Pudding if I have the drippings from a beef roast to use – which is rare. Popovers (no drippings) I make all the time.

  2. For me, there are only two tricks to making good popovers: make sure that ALL ingredients are at body temperature. Except the drippings (or, in our case a half and half mix of butter and olive oil); that is the second trick. The drippings must be screaming hot, put into the muffin tins (or popover tins for those who actually have such things) to preheat with the oven.

    We’ve also started making “Dutch Babies”, using our small cast-iron pan to cook them. Dutch Babies are equally easy to make.

    I think I’ve only had popovers made with drippings from the roast once – Mum made them like that when I was around 9 years old….

    Being a purist, I have also never even considered adding parmesan cheese to the batter. (I might try that. If I remember to grate the cheese in time.)

      • As an American, from below the border and without British or Canadian influence, I differentiate between Yorkshire Pudding (made with drippings and needing gravy) and popovers, which are a ‘bread’ meant to be served with any meal and not using drippings. They are also useful to be split and filled with… tuna salad, chicken salad, etc.
        They are made almost the same but are 2 different things to me. Both delicious, but confusing (also to me).
        So – if using as a salad container, add Parmesan; if using with gravy, add drippings. I love both.

        • Being Canadian and of UK descent, popovers and Yorkshire pudding are one and the same (except the names – ie: a rose is a rose). I’ve only once had a real Yorkshire pudding, giant-sized pudding cooked in the roasting pan itself, rather than individual puddings cooked in muffin tins. I wasn’t at all wild about the real thing, simply because there wasn’t as much crust and there were no individual air pockets for each diner.

          Popovers used as a salad container?!!! What?????

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