Popover: Difference between revisions

Latest revision as of 03:33, 13 February 2025

An overview of popovers in culinary arts

Overview[edit]

A popover is a light, hollow roll made from an egg batter, similar to Yorkshire pudding, typically baked in muffin tins or dedicated popover pans. The name "popover" comes from the fact that the batter "pops" over the top of the pan while baking.

History[edit]

Popovers are an American version of Yorkshire pudding and have been a part of American cuisine since the 19th century. They are believed to have originated in the United States, with the first known reference appearing in a letter dated 1850.

Preparation[edit]

Close-up of the airy interior of a popover

The basic ingredients for popovers include flour, milk, eggs, and butter. The batter is mixed until smooth and then poured into preheated pans. The high temperature of the oven causes the batter to rise quickly, creating a hollow center and a crisp exterior.

Baking Tips[edit]

Preheat the oven and the baking pan to ensure a rapid rise.
Do not open the oven door during baking, as this can cause the popovers to collapse.
Serve immediately after baking for the best texture.

Variations[edit]

Popovers can be served plain or with various fillings and toppings. Common variations include:

Cheese Popovers: Adding grated cheese to the batter for a savory flavor.
Herb Popovers: Incorporating fresh herbs such as rosemary or thyme.
Sweet Popovers: Adding sugar and vanilla to the batter for a dessert version.

Serving Suggestions[edit]

Popovers are versatile and can be served as a side dish, a breakfast item, or a dessert. They pair well with:

Butter and jam for a sweet treat.
Gravy or soup for a savory meal.
Whipped cream and berries for a dessert option.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Popover''' is a type of [[baking|baked]] [[bread]] product that originated in the [[United States]]. It is light, hollow roll made from an [[egg]] batter similar to that of [[Yorkshire pudding]], typically baked in [[muffin]] tins or dedicated popover pans, which have straight-walled sides rather than angled.
+{{short description|An overview of popovers in culinary arts}}
-Popovers may be served either as a sweet—topped with fruit and whipped cream for breakfast or with afternoon tea— or as a savory dish, with meat or vegetables.
+==Overview==
+[[File:Popovers_2.jpg|thumb|right|A batch of freshly baked popovers]]
+A '''popover''' is a light, hollow roll made from an egg batter, similar to [[Yorkshire pudding]], typically baked in muffin tins or dedicated popover pans. The name "popover" comes from the fact that the batter "pops" over the top of the pan while baking.
-== History ==
+==History==
+Popovers are an American version of [[Yorkshire pudding]] and have been a part of American cuisine since the 19th century. They are believed to have originated in the United States, with the first known reference appearing in a letter dated 1850.
-The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. Popovers are a variant of Yorkshire pudding and similar batter puddings made in England since the 17th century.
+==Preparation==
+[[File:Popovers_2.jpg|thumb|left|Close-up of the airy interior of a popover]]
+The basic ingredients for popovers include [[flour]], [[milk]], [[eggs]], and [[butter]]. The batter is mixed until smooth and then poured into preheated pans. The high temperature of the oven causes the batter to rise quickly, creating a hollow center and a crisp exterior.
-The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876.
+===Baking Tips===
+* Preheat the oven and the baking pan to ensure a rapid rise.
+* Do not open the oven door during baking, as this can cause the popovers to collapse.
+* Serve immediately after baking for the best texture.
-== Preparation ==
+==Variations==
+Popovers can be served plain or with various fillings and toppings. Common variations include:
+* '''Cheese Popovers''': Adding grated cheese to the batter for a savory flavor.
+* '''Herb Popovers''': Incorporating fresh herbs such as [[rosemary]] or [[thyme]].
+* '''Sweet Popovers''': Adding sugar and vanilla to the batter for a dessert version.
-Popover batter is made with [[flour]], [[salt]], [[eggs]], and [[milk]]. The batter is beaten until the mixture is the consistency of heavy cream. The popover pan is preheated in the oven, then the batter is added to the hot pan. The popovers are baked at a high temperature until they have risen and become golden brown.
+==Serving Suggestions==
+Popovers are versatile and can be served as a side dish, a breakfast item, or a dessert. They pair well with:
-== Variations ==
+* [[Butter]] and [[jam]] for a sweet treat.
+* [[Gravy]] or [[soup]] for a savory meal.
-There are many variations of the popover recipe. Some recipes call for the addition of sugar or cheese to the batter. Others suggest using a flavored milk, such as buttermilk or chocolate milk. In England, Yorkshire pudding is often served with roast beef and gravy and is a staple of the British Sunday lunch.
+* [[Whipped cream]] and [[berries]] for a dessert option.
-== See also ==
+==Related pages==
 * [[Yorkshire pudding]]
-* [[Pancake]]
+* [[Baking]]
-* [[Muffin]]
 * [[Bread]]
-* [[Baking]]
 [[Category:Breads]]
 [[Category:American cuisine]]
-[[Category:Baking]]
-{{stub}}