Popover Trippin’ – 2 Ways to Boogie Down with the Muffin Pan

popovers As I write this I have a pan full of popovers in the oven. (Just for the record, this is definitely not the same as a bun in the oven. To be absolutely clear.)

It’s the weekend, and it is cold and foggy along the river where I live. There is something especially moody about fog, and comforting about having something ready to come out of the oven as I sit in a cosy chair tap-tapping on the keyboard.

Popovers are a quick bread I made in vast quantities in the late seventies, when I was newly married. Money was scarce and appetites were abundant. They fit the bill, made from cheap basic ingredients and satisfying the munchies.  In those days, I was a vegetarian so the popovers usually accompanied a hearty chickpea chili or vegetable soup. (Btw, they are also great with jam).

The method is basically identical to the one I use for individual Yorkshire puddings these days, and I recently served them up alongside a prime rib. Today’s batch will soak up a yummy bean and corn soup. Perfect foggy day fare.

Blender RecipesOne of the things I love about this recipe is its vintage vibe. The recipe comes from my Osterizer cookbook circa: 1970. I received a blender as a wedding gift and a little cookbook came with it. I haven’t seen the blender for years, but SpinCookery has traveled alongside me for more than three decades. Yikes! The pictures alone are worth looking at it, if for nothing other than comedic value. Did we really make those jellied salads and sandwich spreads? Lime-Cheese Salad, anyone? PUH-LEESE.

Today, I’m test-driving in the popover recipe as a gluten-free version. I replaced the one cup of sifted white flour, with Namaste’s gluten-free blend. The recipe here is as it comes through the time warp from the 70s to you. Comments in italics are mine.

  • Two eggs
  • 1 cup milk
  • 1 cup sifted flour
  • 1/4 teaspoon salt

Heat oven to 450°. Put all ingredients into your blender or Vitamix. Cover and process until perfectly smooth. Fill well-greased muffin tins, custard cups or popover pans (got one?) half full. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. For higher popovers heat muffin tins before filling. (I always do this*, and I’m generous with the oil. I used to use canola oil. Today I’m testing a few with half canola/ half coconut oil and some with just coconut oil. So far, so good – the coconut oil is winning.)

PopovercomparisonFor those who want the comparison, here they are side-by-side. The GF version turned out well, perhaps not as springy as the ‘regularis’, but still perfect for slopping up some delicious homemade stew or soup goodness. The ones made with coconut oil actually turned out a little higher than the GF made with canola oil, and they still had a nice crusty bottom, plus I liked the flavour better.

So it’s up to you. Cookin’ it old school or bouncing the gluten in the 21st century. Either way, the popovers are a trip. For me, down memory lane. For you, to the pantry.


*Here’s a little tip: heat the oven before you blend the ingredients. While you are mixing up the batter, heat your muffin tins and oil in the oven. Try not to let the oil smoke, but get  it very, very hot. Enjoy!

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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