Great video and recipe. My mom always made popovers when I was growing up. Every time I have tried I end up with pop-unders. Have a batch in the oven now and they are looking great so far though.
It's OK to cook them at a single temperature like 400 degrees. In a restaurant they cannot keep changing the oven temperatures up and down. Just bake them a little longer. It's good to let the batter rest even longer. Blend the at night, cover, bake in the morning.
Great question! Unless otherwise specified, when we call for butter in a recipe it's always room temperature and unslated. We choose unsalted because the amount of salt in any given brand's butter can be different than others so that you might get a different end result with your baked goods than your neighbor if you both happen to make the same recipe but choose different salted butter brands. When a recipe needs salt, it's best added as a separate ingredient so that an exact, controlled amount can be added. Happy baking! -👨🍳Jesse
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Made 'em in a popover pan and they turned out beautifully. My first ever success making popovers. Thanks.
Thank you for baking with us 🧡! -🍮Nicole
Great video and recipe. My mom always made popovers when I was growing up. Every time I have tried I end up with pop-unders. Have a batch in the oven now and they are looking great so far though.
Making this today!! Was happy to find this tutorial!!
Just a great video! Thank you!
It's OK to cook them at a single temperature like 400 degrees. In a restaurant they cannot keep changing the oven temperatures up and down. Just bake them a little longer. It's good to let the batter rest even longer. Blend the at night, cover, bake in the morning.
Thought the popover pan was suppose to be heated in the oven before filling with the batter?
Hi Bill! Not with this recipe. Though that is usually the case with Dutch Baby pancakes. We hope that helps! -👨🍳Ethan
Very nice 👏🏻👏🏻👏🏻👏🏻
Would have liked to see how you treated pan for baking.
Thank you
Would have been nice to see Grace more involved in the baking process.
I made them myself - we call them Yorkshire Puddings here! ruclips.net/video/zMPv5swFhes/видео.html
Are you using salted butter or unsalted?
Great question! Unless otherwise specified, when we call for butter in a recipe it's always room temperature and unslated. We choose unsalted because the amount of salt in any given brand's butter can be different than others so that you might get a different end result with your baked goods than your neighbor if you both happen to make the same recipe but choose different salted butter brands. When a recipe needs salt, it's best added as a separate ingredient so that an exact, controlled amount can be added. Happy baking! -👨🍳Jesse
I thought it was vital to warm the pan first
I thought it was Ital
Ital to warm the pa first
Very long
Rather see you weigh the flour. But, a very nice video.
I thought it was vital to warm the pan first
I thought it was vital to warm the pan first
You can if you're finding you're not getting good oven spring but it's not required as long as you have a hot oven that is fully preheated! -👩🍳Morgan