Pop overs are basically a single serving of Yorkshire pudding. I am sure that someone will argue that, but it’s basically the same thing. An eggy, light bread, golden brown and perfect for sopping up gravy or delightful spread with jam and butter. If you do not have a nifty pop over pan, don’t fret. Single serve ramekins will work just as well.
1 cup milk
1 cup flour
¼ tsp. salt
Preheat oven to 450 degrees. Place ingredients in blender and blend at low speed until batter is the consistency of heavy cream. Scrape sides of blender occasionally. Put two teaspoons of melted butter into each cup of an iron popover pan and heat in the oven for two or three minutes. Remove pan from oven and fill each cup two-thirds or three-quarters full of batter. Because the pan has been preheated, batter will sizzle when poured in. Place in over for 20 minutes. Then reduce heat to 350 degrees and cook 20 to 30 minutes more. Popovers should come out tall, brown and airy. Makes 12 popovers.