Popovers Pop-Cakes or Savory Pancakes |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 10 |
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From 16 Magazine when I was a teen. Using weight ratio is actually more foolproof as eggs vary so much. Ingredients:
1 egg |
1/4 cup flour |
1/4 teaspoon salt |
1/4 cup milk |
Directions:
1. Preheat oven to 425 for popovers or pop-cakes. Let pan heat as oven preheats.
2. Mix all well and let it sit until the oven is ready. This get the flour well hydrated.
3. Popovers - Put a little butter (oil ok) in the bottom of each hole - if you have a silicone brush, brush it up the sides a bit (I use a Petite Popover pan by Nordic Ware. It is heavy aluminum so holds heat well. 1 egg mix fills 6 of its 12 holes. I like the smaller popovers). Fill each hole about half full.
4. Pop-Cakes - Butter (or oil) cast iron skillet. Pour in 1 egg of batter to a 7-10 pan. When done, top with lemon juice and powdered sugar, strawberries or whatever you want.
5. Bake till puffy. Petite popovers take 15-17 minutes. The skillet may take 15-20.
6. Decorate at will - sweet or savory! You can even inject them with fluffy goodness.
7. For savory pancakes butter a skillet and place scant 1/4 cup in skillet. Cook over moderate heat. When bottom is golden, turn.
8. Will keep in a warm oven.
9. Fill with a creamy chicken, seafood, beef or veggie filling.
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