Popovers By Ratio Weight Food

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS BY RATIO (WEIGHT)

Steps:

• Preheat oven to 450 with pan you will use preheating in it.
• My large eggs are usually 1.875 oz. Yours might not be. That is part of why this recipe is so good. You will be able to adjust your milk and flour based on the weight of the egg you are using.
• Put container on your scale and zero it out. Add egg and note weight and zero again. Add milk (2 times weight of egg) and zero again. Add flour (same weight as egg). Add a dash of salt.
• Beat well and let it sit while the oven preheats. This hydrates the flour and gives you a better result.
• Put a bit of butter in the bottom of each hole in the hot pan.
• Fill your pan no more than 1/2 full. I get 12 petite popovers (Nordic Ware pan) from 1 large (1.875 oz) egg. Larger pan will yield fewer. Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
• Look at the popovers at 10 minutes. You can lower the temp to 375 if you want to do so. Finish til nice and brown on top -- not too dark.
• This same mix can make savory pancakes on top of the range.
• Great with butter, salt and pepper.
• Could be filled with a dinner filling.
• Could be cooled and filled with whipped cream, pastry cream or even ice cream.
• Could be filled with fresh fruit.
• Or, be creative and make a savory combination.
• Nice to serve with rare beef and some of the juice.
• There are a million things you can do with them.

WEIGHT WATCHERS PEPPERY POPOVERS

Steps:

• Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.
• Beat eggs with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.
• Spoon 1/4 cup batter into each cup. Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer. Serve immediately.

POPOVERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.