image I’ve made it my 2012 Goal to introduce the Breakfast & Brunch eating crowd to the Popover. I’m shocked at how few recipes are out there on the internet, and therefore, I intend to create a minimum of 48. That’s right…just about a Popover a week for the entire length of 2012 (I’ll need a couple of breaks from time to time, don’t you think?). Check in every Thursday for the recipe of the week – that will give you all day Friday to gather the ingredients for the weekend feasting. Popovers are like the heavenly cross between French toast (too messy to dredge) and pancakes (not eggy enough). Puffy and delicious, kids adore them and their magical rising qualities, adults love them for their ease, the flavor, and their adaptability. Follow along with me as I tackle this tasty, pastry filled challenge, won’t you?














{ 18 comments… read them below or add one }

Heather February 24, 2012 at 5:07 pm

I have never had a lot of luck with popovers, but your recipes look too good not to try.
Nutella and banana on tomorrow mornings menu – thanks!


Gail Billingsley March 7, 2012 at 8:45 am

I love popovers! My favorite savory one is a morrocan chicken. I can’t wait to try some of yours.


Vanessa April 3, 2012 at 7:53 pm

Hey I was on here looking and I just have a question what does a popover tin look like?? Sorry if that is funny to ask but I have no idea.


doughmesstic April 5, 2012 at 11:27 am

Hi! It looks a lot like a muffin pan, just deeper. Amazon has them for sale!


Jeanne May 5, 2012 at 9:53 pm

Found your popover link while trailing the buffalo chicken muffins found on Pinterest. Made those tonight and they were devoured. Have to say I loved the story behind the recipe. Some things you’ve got to learn to make. Our family LOVES popovers. They are a favorite treat whenever we are all together for any special occasion. I learned to make them from my father-in-law but I have never made anything but straightforward plain (well maybe a popover is never plain) popovers and now I think I will need to branch out. They sound fun. Thanks for the inspiration.


Courtney D May 15, 2012 at 7:16 pm

I love popovers! Even though its brunch, I still think you can have some savory popovers! Cheese always makes them amazing.


lora May 24, 2012 at 8:33 am

Fantastic! I love what your doing with Popovers. They are a great base for any flavor.


Heidi @foodiecrush June 11, 2012 at 7:51 pm

All hail the popover! These recipes alone could make popovers the new cupcake. Love the variety.


doughmesstic June 12, 2012 at 9:51 pm

Thank you Heidi! It was so nice getting to meet you this weekend. :)


lisa July 26, 2012 at 2:42 pm

OK I just made the peanut butter banana ones and my whole family just all said those were the best things ever! and don’t loose that web page mom!


Jensyen August 5, 2012 at 5:26 pm

I am not sure if you’ve made these yet… But I’m thinkin’ Jalapeno Popper Popover, using jalapeno peppers, jack cheese or cream cheese? These should be easier to make than traditional poppers. Made in muffin tins with a crunchy topping of panko crumbs….yum!


Lori September 11, 2012 at 1:35 pm

I LOVE popovers! My mother’s mom, whom us grandchildren called “Granno,” used to make these.


Amy October 20, 2012 at 6:13 pm

Being in the GB, I had never heard of popovers until a few months ago when I came across some on a couple of US food blogs. I thought they were very much like the British Yorkshire pudding (love but not for breakfast, even though it is essentially pancake batter in a different format) and left it at that. HOWEVER, your fascinating collection has got me really intrigued and I am going to give them a go. I love that you can use different containers and also love the different shapes the batter produces,depending on the filling. I now just have to decide which flavour combination to try first (and my mind is spinning with other ideas, even before I have made one). Thank you, and wish me luck!


Amy October 31, 2012 at 2:44 pm

Made them! Loved them! Going to try your apple pie ones soon. Thank you so much for introducing me to the world of popovers!


doughmesstic October 31, 2012 at 2:46 pm

Yay! So glad to hear it!


linda berglund December 11, 2012 at 11:20 pm

If I make them at home for Christmas will they travel (car) with me 25 minutes all right?


doughmesstic December 14, 2012 at 11:15 am

Ahhh, not really. You’ll need to bake them longer, but popovers are filled with hot air. Once cooled, they deflate. They’ll still taste good, but won’t be the same experience.


Amy January 5, 2013 at 2:28 pm

What happened after September?! Any more great popovers to come or are you all popped out?! I am planning on making more this year, having only discovered them last year thanks to you. Happy New Year! I hope it is another great one – no reason why it can’t be.


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