donut pan idea no. 52: popovers

These savory little things were bound for the donut "Pantheon of Fails" last week after three batches refused to dislodge from the pans, but I gave them one more shot today with a different pan greasing method and here we are. Popover batter in the donut pan! The beauty of these is that, besides tasting great, they are a snap to whip up and bake much faster than a typical popover. Mine need a little more work, but I know the right person could get these to pop even higher than I did. The first time I baked these they came out beautifully, just like the ones my grandmother loved to make, but the bottoms were glued to the pans. This batch didn't hollow out as well as that first one did, but they have that eggy, tasty popover flavor just the same.

These popovers are so great for dinner, eaten alongside (or stuffed with) roast beef and horseradish sauce. Ask David, I just watched him eat five in a row! They are also good hot out of the oven with jelly and powdered sugar. Ask Stella and Oliver!

Let's get popping. Click on "read more" right down below to read more!

I adapted this recipe from The Joy of Cooking cookbook, but use your popover recipe if you'd like. To make one dozen popovers with this recipe you will need 1 c. flour, 1 c. milk, 2 large eggs at room temperature, 1/4 tsp. salt and 1 tbsp. butter. You will also need extra butter and flour for greasing the pans. I suspect a recipe with a larger egg to flour ratio might pop even better, just f.y.i.

Start by preheating your oven to 450º. Melt the butter in a pan and then let it cool slightly.

While that butter is going, grease the pan cavities thoroughly with more butter, then sift a heavy layer of flour over the top. Tap around to coat all surfaces (including the middles) and shake out the extra flour. Set aside.

Whisk together the flour, milk, salt and melted butter until batter is fairly lump-free and smooth. One at a time, add the two eggs and whisk until just combined.

The batter should be no thicker than heavy cream. You can thin it out with up to 1/4 c. more milk, if needed.

Spoon a scant 2 tbsp. of batter (really more like 1 2/3 tbsp.) into each donut pan cavity. They should be around 1/2-5/8 of the way full. How's that for precision and tolerance? You should see my architectural drawings!

Bake at 450º for 12 minutes, then turn the oven temperature down to 350º and bake for about 4-6 minutes more. Do not open the oven door as quick temperature drops could deflate the popovers. But do keep an eye on them through the window so they don't get too dark. I pulled mine out after four minutes at 350º but they could've probably gone a few more.

Pierce the tops immediately to release trapped steam.

When you slide your knife underneath they should pop right out of the pans, if you did a good job greasing and flouring them!

Serve right away while warm, or put back in oven after it's been turned off to keep them warm up to ten minutes. We eat them at room temperature and they still disappear like hotcakes.

Like I mentioned above, they are great with meats, and easier to eat than your average popover. You should give them a try!


  1. Oh yum! I love, love, love popovers! This is such a fantastic idea to make little, manageable ones in the donut pan. My recipe makes gigantic ones and then you get too full to try them stuffed with all different things.
    As always, the photos are just a visual delight. I feel like I've eaten them just from looking at the pictures!
    I'm glad you gave them that one last try!

    1. You are the sweetest, TL. They definitely are more manageable like this! They go fast, too. :) Thank you as always for stopping by. xo

  2. Have you seen this? http://www.thehousethatlarsbuilt.com/2013/06/this-girl-donut-edition.html

    1. Yes I have, and I have to say, it stung a bit to not be in that donut round up!


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