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03/10/2011 National Blueberry Popover Day Blueberry Popover Pancake

Source of Recipe

The Gardener Sedan


Recipe Introduction

Popovers are unpredictable. Popovers are good to eat. There isn¡¯t very much to a popover. It is an ungainly-looking device for getting butter, jams, jellies and honey into the mouth. The popover owes it all to steam levitation. It is done without yeast or chemicals of any kind. Only steam raises it high, and then drops it into a clumsy shape. Popovers are good to eat. There should be at least one popover recipe in every home baker¡¯s repertoire 365 Foods

List of Ingredients

HOME COOKIN¡¯ 03/10/2011 National Blueberry Popover Day Blueberry Popover Pancake


Blueberry Popover Pancake


1 1/4 cups whole milk (farm style is best)
3 eggs
1 cup all-purpose flour
1 tablespoon farm-fresh, melted, unsalted butter
pinch of fine salt
3/4 cup fresh blueberries (or thawed, frozen berries)



Recipe


Preheat oven to 450 degree fahrenheit. Butter an 8¡å pan (cast iron or non-stick saut¨¦ pan with ovenproof handle).
Combine all ingredients, except blueberries, in a blender. Blend thoroughly for several minutes until the batter is light and fluffy.
Gently pour the mixture into the buttered pan. Distribute blueberries (or other berry) over the top of the pancake batter and place the pan in the hot oven.

Bake for 35-40 minutes without opening the oven! If you open the oven door to peek, the popover-pancake will implode! The less you disturb the pancake while baking, the puffier it will be when you remove it from the oven. If you have an oven window, you can turn on the light and watch it through the glass. But be patient! You can check for doneness after 30 minutes by slipping a knife in and out of the center. It should pull clean. If not, give it a few more minutes. The top should be crispy and brown and the inner part should be moist and fluffy.

Remove from the oven and serve with butter and warm blueberry syrup, maple syrup or jam. It¡¯s pretty fun to tear the pancake and dip it into syrup with your fingers. There¡¯s no sugar in this recipe, so you¡¯ll want to jazz it up on your plate with a bit of sparkling sweetness¡­