Popovers

This favorite recipe makes the best, lightest pop-overs! Serve them like the White House Cookbook suggests, with a sweet sauce, or straight from the oven with a little butter.

Yesterday the children asked me, “Mama, what is a pop-over?”

It turns out that one of the little boys in school had said pop-overs were his favorite food, and my children were keen to learn what wonderful delight they might be missing out on!

Apparently is has been so long since I made pop-overs, that my little ones don’t even know what they are. Poor things! I told them if they would wait until breakfast the next morning, I would show them exactly what a pop-over is.

There are several recipes that I like for making pop-overs, but I think the very best is the recipe from N.T. Oliver’s The Century Cook Book. It calls for three eggs rather than two, and omits the butter sometimes found in other recipes.

I’ve always found it to result in the most perfect, heavenly pop-overs, even when one is out of practice at making them–as I seem to be!

POP-OVERS
Take one pint of sifted flour, one level teaspoonful of salt. Beat three eggs light, add one pint of milk, and gradually stir into the flour mixture; beat six minutes after all are together; put into gem pans, and bake from twenty to twenty-five minutes.
~Dr. N.T. Oliver’s The Century Cook Book, 1894

There are many delightful ways to serve pop-overs at the table. I enjoy them spread simply with a little sweet butter. However, many prefer them served with a sweet sauce, as the lovely White House Cookbook suggests. Offering plenty of both at the table is a sure way to please all gathered there.

Now that I have re-introduced my family to the joy of pop-overs, it would probably be prudent for me to memorize the recipe. The children were so taken with them, they will likely be on our table often this summer!