Marina V's Mom’s Popovers modified from Martha Stewart’s Living Magazine.
Why I Love This Recipe
My mom found this recipe a few years ago, and when our family is all together on the weekend, she makes them for breakfast. They’re called popovers because they sort of blow up in the oven, and “pop over” the pan. The homogeneous mixtures are the whole milk, unsalted butter and the flour. The heterogeneous mixtures are the eggs. Salt is the only pure substance (NaCl). Some signs that there are chemical changes occur are when the popovers change color in the ovens, and when the liquid mixture solidifies. Some physical changes are when the flour, eggs, salt, and milk mix together, the batter turns yellow.
Submitted by: "Marina V."
Ingredients You'll Need
2.5 cups of whole milk-homogeneous mixture
2.5 cups of all purpose flour-homogeneous mixture
1 teaspoon of salt-pure substance
6 large eggs, lightly whisked-heterogeneous mixture
Unsalted butter, softened, for pans-homogenous mixture
Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. The mixture will be lumpy.
Heat 2 six cup popover pans in oven for five minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with the batter. Bake for 20 minutes.
Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.