Buttermilk Popovers with Chives
Popovers are an American invention, believed by some historians to have descended from Yorkshire pudding. Whatever their origins, there’s no doubt that these ethereal gems are a delicious addition to any meal of the day. And they’re surprisingly simple to make. Instead of baking the popovers in two batches as directed below, you can use a 12-well muffin pan and bake all of them at once. Divide 2 Tbs. of the melted butter among the wells and fill each one about two-thirds full with batter.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 6 eggs
- 1 cup (8 fl. oz./250 ml) buttermilk
- 1 cup (8 fl. oz./250 ml) milk
- 2 cups (10 oz./315 g) all-purpose flour
- 1 1/2 tsp. kosher salt
- 3/4 tsp. freshly ground pepper
- 2 Tbs. chopped fresh chives, plus more for garnish
Directions
Preheat an oven to 450°F (230°C).
Divide 1 Tbs. of the melted butter evenly among 6 wells of a popover pan. Set aside.
In a large bowl, whisk together the eggs, buttermilk, milk and 2 Tbs. of the melted butter. Whisk in the flour, salt and pepper until smooth and blended, then stir in the chives. Pour half of the batter into the prepared wells, filling each about two-thirds full.
Bake for 20 minutes without opening the oven, then reduce the oven temperature to 325°F (165°C). Continue baking until the popovers are golden and the edges are firm, 15 to 20 minutes more. If they brown too quickly, tent the tops with aluminum foil.
Transfer the pan to a wire rack and let the popovers cool for 5 minutes, then turn the popovers out onto the rack. Wipe out the pan and repeat with the remaining 1 Tbs. melted butter and the remaining batter. Garnish with chives and serve immediately. Makes 12 popovers.
Williams Sonoma Test Kitchen