Bob Bogey Buddy Popovers
Source of Recipe
Buddy Cookbook
List of Ingredients
2 large eggs
1 cup whole milk
1 cup all-purpose flour (Important! Sift before measuring!!)
1/2 tsp salt
1/8 tsp baking soda
Recipe
(1) Preheat oven to 425 deg. F. Beat the eggs at high
speed with an electric mixer for 3 minutes, or
until the mixture turns lemon yellow.
(2) Slow the mixer to a crawl, and dribble in 1/2 cup
of milk, taking about 20 seconds to pour it in.
(3) Into another bowl, sift the flour and measure 1
cup as exactly as you can, then add salt and bak-
ing soda and sift again. With the mixer still run-
ning on its slowest speed, add the dry ingredients
to the eggs and milk.
(4) Turn the mixer off and use a rubber spatula to
make sure that all of the flour has blended in
with the liquid.
(5) Set the mixer to medium speed and dribble in the
remaining milk. Blend for 1 minute.
(6) Turn the mixer to its highest speed and beat for
10 minutes (or 5 minutes if you have a Kitchen-aid
style mixer that uses a wire whip for beating).
Extra beating can't hurt.
(7) Filter the batter through a fine-mesh screen
strainer to remove any lumps, then pour into
well-buttered popover cups or custard cups. (If
you must use a muffin tin, fill only the 4
corners.)
(8) Bake at 425 deg. F for 15 minutes. Without opening
the oven, turn heat to 350 deg. F and bake for 15
more minutes (20 minutes if your oven door has a
window).
NOTES
Serve immediately, with fresh jam and room-temperature
butter.
These popovers turn out significantly better if they are
baked in crockery custard cups rather than in metal or
glass.
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