Question 1

What is the secret to good popovers?

Accepted Answer

The hot pan is the most important factor. Preheating the empty popover pan or muffin tin in a 450°F oven before adding any batter creates an immediate steam burst the moment the batter hits the hot surface – and that steam is what drives the dramatic rise. Room temperature eggs and slightly warmed milk also matter significantly. Cold ingredients slow the steam burst and produce a flatter, denser result.

Question 2

Can you make popovers with sourdough discard?

Accepted Answer

Yes, sourdough discard works beautifully in popover batter. It does not leaven the popovers since steam from the eggs and milk does that work, but it adds a faint tang that gives the finished popover more flavor depth than a standard recipe. Active starter and cold discard both perform the same way here. Read How to Make a Sourdough Starter | Beginner's Guide if you are new to working with sourdough.

Question 3

What kind of flour is best for popovers?

Accepted Answer

All-purpose flour is the right choice for popovers. Bread flour has too much protein and produces a tough, chewy result rather than the light, airy interior a good popover needs. Cake flour has too little structure and produces a fragile popover that collapses easily. All-purpose hits the right balance of protein for a batter that rises dramatically and holds its shape once baked.

Question 4

Why did my popovers not rise?

Accepted Answer

The most common cause is a pan that was not hot enough before the batter was added. The pan needs to be preheated in a 450°F oven for the full preheat time. Cold eggs and cold milk are the second most common cause – both need to be at room temperature before the batter is made. Opening the oven door during the first 15 minutes will also cause popovers to collapse.

Question 5

Can you make popover batter ahead of time?

Accepted Answer

Yes, the batter keeps well covered in the refrigerator for up to 24 hours. Bring it to room temperature for at least 30 minutes before using so it is no longer cold when it hits the hot pan. Cold batter added to a hot pan slows the initial steam burst and produces a less dramatic rise than room temperature batter.

Author: Emily Rider

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