Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
Popovers without the suet, for lacto-ovo vegetarians and the world!
  • 1 tablespoon butter or vegetable oil
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • ¼ teaspoon freshly ground pepper (opt.)
  • ½ teaspoon ground cinnamon or nutmeg if you are making breakfast popovers)
  1. Heat oven to 400 degrees F.
  2. Put ½ teaspoon of butter or oil in each of six 6-ounce oven-proof custard cups or in each cup of a popover pan. Coat the bottom and sides.
  3. Place custard cups on a cookie sheet, if using.
  4. In a blender, mixer, or in a bowl with a wire whisk, beat eggs, milk and oil until combined. Beat to blend; don't incorporate too much air into the batter.
  5. Add flour (and spice if using) and combine until smooth.
  6. Divide batter between prepared cups; each should be half full.
  7. Bake for twenty minutes in 400 degree oven, then reduce the heat to 350 and bake fifteen minutes more.
  8. Turn oven off.
  9. With the tip of a knife or a fork, prick the tops of the popovers and allow them to stay in the oven for about five minutes more. Popovers should be firm and crisp on the outside, and tender on the inside.
  10. Remove popovers from oven; turn out of pan or cups and serve immediately.
  11. Makes six.
Recipe by Finch Frolic Garden Permaculture at http://www.vegetariat.com/2011/05/popovers-and-pumpkin-turkey-cake-story/