When I first had popovers I was a little hesitant about eating them, but if you put anything with flour in front of me I warm up pretty quickly. One bite and I was in heaven; they were light and airy like a croissant except the outside crust was crispy. Popovers may seem complicated but they really aren’t it’s just a simple pancake batter. The coffee shop that had these yummy popovers used a popover tin but I don’t own one of those. I made use of what I had and used a plain ole muffin tin. I buttered and floured the tin really well (the key to a good popover).
They would make a great addition to your Thanksgiving table instead of rolls. I am still on a cinnamon kick, and to make things even better I had six cinnamon sugar popovers. Those six went by so quickly that I didn’t even realize I ate six until I put them up. These airy little popovers make a great snack.
Cinnamon Sugar Popover Recipe:
1 cup milk
1 cup all-purpose flour (plus more for dusting)
½ tsp. salt
1 tbsp. butter melted (I used salted)
¼ cup sugar
2 tsp. cinnamon
Recipe Directions: In a small bowl add cinnamon to sugar stirring and set aside. Mix eggs, milk, flour, salt, and butter in a small bowl. The batter will have a few lumps; there is no need to get rid of all the lumps like you would with pancake batter. Butter and flour a muffin tin really well getting the top of the tin as well.
Fill each muffin tin about ¾ of the way with batter. Sprinkle cinnamon sugar on top of the batter, place in the oven and turn it up to 450 degrees (no preheating the oven). Letting the popovers bake for 30 minutes (do not open the oven door to check the popovers or they will deflate). Once done add more cinnamon sugar and enjoy them when they are nice and warm. They even taste better piping hot, so just make sure you blow them before you devour them.