Breakfast with kiddo

Hello everyone! It feels so good to be home! I returned yesterday morning from a trip way across the country. It was an awesome experience but I sure did miss my little boy. Spent all day focused on him, except for that jet-lag induced nap in the middle. We played with glitter glue and I introduced him to acrylic paints, which he loved. Not sure if he'll willingly go back to those puddly watercolor pallettes. Then later we made popovers together.

All my previous batches of popovers were made in muffin pans but this time I tried out a new used pan found at a thrift store. I'm not sure if it is specifically for popovers or not but it has those doubly deep pockets, which really do make them so much better.

Two made in the deep popover pan, one on the right made in the muffin pan:

Usually I'll hunt down a few different recipes to get the bones of an idea before combining and changing them to preference. Popover recipes are mostly pretty similar though. They don't vary too much because of their reliance on the right egg+milk+flour ratio. This version has a subtle sweetness that would work fine with either sweet or savory accompaniments but feel free to omit the sugar and vanilla if you want to.
The recipe makes 12 muffin-size servings or fills a 6-serving popover tin plus 5 muffins, all around 3/4 full with the batter.

Basic Popovers

5-6 Tb butter, melted
4 eggs
1 1/2 cups milk (used 2%)
1/8 cup granulated sugar
1/4 tsp vanilla extract
1/2 tsp table salt
1 1/2 cups unbleached all-purpose flour

1. Preheat oven to 400F. Thoroughly brush melted butter in popover or muffin pan. Silicone pans or muffin cup liners are awesome for this recipe but still butter them. Keep remaining butter, which should be at least 3 Tb.

2. In a medium mixing bowl, whisk together the eggs, milk, vanilla, sugar, and salt. Whisk in flour until nolonger lumpy but don't overmix. Pour in the remaining melted butter while stirring so that it disperses before solidifying too quickly.

3. Pour batter into prepared pans. Bake for 30-33 minutes. Do not open the oven door to peek at them before the time is up or the popovers will collapse.

I ate these with strawberries and strawberry sauce. They are also excellent with honey, custard, sesame seeds, all kinds of cheese, ham, roast beef, sautéed onions and peppers, garlic, mushrooms, etc.

Please let me know if you make this and how you like it! 😋

I'm making pancakes this morning because there aren't enough popovers left. Got distracted by the light coming in.