Cinnamon Breakfast Popovers |
These huge popovers are like giant cinnamon doughnuts. Actually, they’re even better because they’re baked, not fried. Crisp on the outside, airy and tender on the inside, they’re served hot from the oven, dripping with melted butter and cinnamon sugar. Makes 5 Popovers.
Ingredients
Popovers- 1 cup bread flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg plus 2 egg whites
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon-Sugar Topping
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Directions
To make the popovers: Whisk the flour, cinnamon, and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour in the milk, melted butter, and vanilla, whisking until combined.
Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid measuring cup or bowl with a spout for easy pouring. Let rest for 30 minutes.
To make the topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450°F. Coat five popover cups with nonstick cooking spray (popover pans usually have six cups, but dividing the batter among five cups creates extra-large popovers). Pour the batter into the prepared cups.
Bake for 20 minutes. Reduce the oven temperature to 350°F, without opening the oven, and continue baking for another 20 minutes or until puffed, golden brown, and firm. Using a thin knife, make a small slit in the side of each popover to allow the steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack.
As soon as the popovers come out of the oven, brush the tops with the 2 tablespoons melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately.
NOTE
The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325°F oven for 3 to 5 minutes or until hot.NOTE
The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325°F oven for 3 to 5 minutes or until hot.
Chicken and Egg
Recipe excerpted from Chicken and Egg: A Memoir Of Suburban Homesteading with 125 Recipes by Janice Cole. Copyright © 2011. Excerpted with permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Mom | April 24, 2011 at 8:54 pm - §
Not our favourite....unfortunately :( There just wasn't enough flavour or "umph" to them.
Helen | May 29, 2011 at 12:34 pm - §
We just tried this recipe this morning as a treat for the kids. I don't own a pop-over tin so I used a standard muffin tin and divided the batter into 10 muffins. We loved the flavour (I added a little sugar to the ingredients list) but I think I didn't cook them long enough. Because I was using a smaller pan I thought I would have to cut the time a bit. The inside was a little wet and more pancake like but the outside was crisp and tasty.If I make this again I will cook it a little longer (I did 15 minutes and 8 minutes) to see if that helps. As they are they would be perfect dutch baby style pancakes served with warm maple syrup.
musicmama | April 24, 2012 at 1:22 pm - §
What's the difference between a popover pan and a muffin tin?