Servings: 12 | Time: 25 minutes to 30 minutes at 425° F
Using a high fat-butter, such as Plugra, makes these popovers extra-rich. This recipe can easily be doubled. Prepare one batch at a time. Preheating the muffin pan prior to filling is an important step for baking popovers; don’t skip it.
- Preheat the oven to 425°F. In a medium bowl whisk together eggs, milk, buttermilk, and 2 tablespoons melted butter. Add flour and salt and whisk until smooth.
- Generously grease twelve 2 1/2-inch muffin cups with additional butter. Place the muffin pan in the oven for 2 minutes. Remove the pan from the oven and fill each muffin cup 3/4 of the way full with batter (about 1/4 cup each).
- Bake 25 to 30 minutes until puffed and well browned. Do not open the oven until done. Remove from the oven and immediately invert onto a clean kitchen towel and stand them straight up to cool. Serve with whipped butter. Makes 12 popovers.
- Tip: *
Allow 1/2 cup of salted Plugra butter to come to room temperature. Whip with a spatula or an electric mixer on low speed until light and airy.
This recipe can easily be doubled. Prepare one batch at a time.
1 1/4 cups milk
1/4 cup buttermilk
2 tablespoons salted high-fat butter, such as Plugra, melted (plus additional butter for greasing)
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Whipped Plugra butter for serving*