I love popovers! The fluffy, "eggy" goodness that makes a popover is one of my favorite breakfast treats. I hope you agree :-)
Ingredients
1 egg
1/4 cup egg whites (or the white of one egg)
1/4 cup flour
1/4 cup milk
1/2 tsp lemon zest
1/8 tsp salt
1/2 TBS unsalted butter
lemon juice and powdered sugar for serving (optional, but I suggest giving it a try)
Directions
Preheat the oven to 425.
To make the batter whisk together the eggs through the salt just until combined. There may still be some small lumps, that it okay, don't over whisk it! Set aside.
Put the butter in a 2 cup high-sided, over-proof bowl (I used a Pyrex glass bowl); place the bowl in the over until the butter is melted. Remove the bowl from the oven and slowly pour the batter into the center of the butter. Gently place the bowl back into the over. Bake for 20-25 minutes or until double the height of the bowl and browned on the top. Serve immediately with a squeeze of fresh lemon juice and a sprinkling of powdered sugar.
Note: The popover will deflate a bit when you remove it from the oven.
Ingredients
1 egg
1/4 cup egg whites (or the white of one egg)
1/4 cup flour
1/4 cup milk
1/2 tsp lemon zest
1/8 tsp salt
1/2 TBS unsalted butter
lemon juice and powdered sugar for serving (optional, but I suggest giving it a try)
Directions
Preheat the oven to 425.
To make the batter whisk together the eggs through the salt just until combined. There may still be some small lumps, that it okay, don't over whisk it! Set aside.
Put the butter in a 2 cup high-sided, over-proof bowl (I used a Pyrex glass bowl); place the bowl in the over until the butter is melted. Remove the bowl from the oven and slowly pour the batter into the center of the butter. Gently place the bowl back into the over. Bake for 20-25 minutes or until double the height of the bowl and browned on the top. Serve immediately with a squeeze of fresh lemon juice and a sprinkling of powdered sugar.
Note: The popover will deflate a bit when you remove it from the oven.
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