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Classic Popovers
These classic baked popovers puff up beautifully in the oven to create a crisp golden exterior and a hollow, tender center. Made with a gluten-free flour blend, they offer the same satisfying texture as traditional recipes. The batter comes together quickly with eggs, milk, and melted butter for a rich flavor. Serve them warm right out of the pan for a weekend breakfast or alongside a hearty dinner roast.
Ingredients
- 1 cup Betty Crocker Gluten Free all-purpose rice flour blend
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 eggs
- 2 tablespoons butter, melted
- 1¼ cups milk
Instructions
- 1Preheat your oven to 400°F. Coat a six-cup popover pan generously with shortening, then place the empty pan in the hot oven for five minutes.
- 2While the pan heats, whisk the gluten-free flour blend, salt, and xanthan gum together in a medium bowl until thoroughly combined.
- 3In a separate bowl, use an electric mixer on medium speed to beat the eggs, melted butter, and milk for one to two minutes until the liquid is smooth.
- 4Pour the dry flour mixture into the wet ingredients and beat on medium speed for another one to two minutes until just smooth. Be careful not to overmix the batter. Carefully divide the batter evenly among the hot popover cups.
- 5Bake the popovers for 20 minutes. Lower the oven temperature to 350°F and continue baking for 10 to 15 minutes until they turn a deep golden brown. Remove them from the oven and immediately pierce the side of each popover with a knife to release the trapped steam.
- 6Let the popovers cool in the pan for five minutes before transferring them to a wire rack. Serve them while they are still warm.
- 7Keep the oven door completely closed while baking to prevent cool air from causing the popovers to deflate. Bake them fully to ensure they hold their tall shape.