BreakfastErinComment

Giant Popover

BreakfastErinComment
Giant Popover

  Last year Sydney and I spent a day in the city, including a stop at Bonnie Slotnick Cookbooks where I found this gem:

 

Written in 1971, it is filled with pecularities, divided by meal. For example, you could choose a broiled grapefruit or tomato soup with croutons from the breakfast section. Or luncheon? Try hamburg surprise!!

I gave this cookbook to Elise for Easter and she pulls it out fairly often, usually to convince me that it's okay to have hot cocoa and cinnamon sugar toast for breakfast. Yesterday she wanted to try a new recipe, so I read them all to her again. She turned her nose up at the toad in a hole, for some reason, but when I explained what a popover was she decided to go for that.

 

It is actually a great recipe for a kid her age. There are few ingredients, they are forgiving, and it puffs up hugely in the oven, which was very fun for her to watch. I'm also a fan of the high egg content, because it has more protein and is more filling than a regular pancake.

And, then you sprinkle with powdered sugar!

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We also drizzled with a little syrup. Look at these happy breakfast eaters!

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Giant Popover (adapted from Kim's Cookbook for Young People)

  • 3 eggs
  • 1/2 c. flour
  • 1/4 tsp. salt
  • 3 T. butter
  • 1/2 c. milk
  • 1 T. sugar (optional)
  • 1/2 tsp. vanilla (optional)
  1. Preheat oven to 450.
  2. Beat 3 eggs in a medium bowl.
  3. Whisk in flour and salt.
  4. Heat an ovenproof skillet over medium heat, then melt 3 T. butter in the pan. Whisk melted butter into egg mixture.
  5. Whisk in milk and then pour batter back into hot skillet. Cook on stovetop for 2 min. then transfer to the oven for 15 min.
  6. Reduce the heat to 350, then cook for 5-8 additional minutes, until the sides are climbing high over the side of the pan and the popover is golden.
  7. Serve with powdered sugar, syrup and/or fresh fruit.