Cast-iron muffin or popover pans are best for this recipe because you can heat them before adding the batter. This makes the rising process quicker and the popovers are less likely to flatten when you remove them from the oven.
Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Medium
- 2 Tbsp. butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 Tbsp. vegetable oil
- 1 cup all-purpose flour
- ½ tsp. salt
- Preheat oven to 400°F. Grease each cup of the pan generously with butter. Place the pan in the oven and bring to temperature.
- Combine remaining ingredients in a blender and blend for slightly less than 1 minute. Scrape down the sides several times. When the pan is heated through, remove it from the oven and fill the cups halfway with batter.
- Bake for 35–40 minutes. Popovers should be puffed and golden. To prevent them from collapsing, do not open the oven during the first 35 minutes. If they seem wet after another 5 minutes, pierce with a butter knife, turn off the heat, and return them to the oven for 5 minutes.