POPOVERS – Like Bullock’s
[With Blueberry Option*]
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 37). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
When you ordered the Canton Chicken Salad at the Bullock’s Department Store dining room in either their Lakewood or Torrance, CA locations, you had the opportunity to sample their equally famous giant popovers with a side-dish of poppy-seed dressing for dunking!
INGREDIENTS:
4 eggs
1 cup milk
1 cup flour
1 tsp salt
[*See below for blueberry option.]
INSTRUCTIONS:
Put eggs into a blender with milk, flour, and salt. [Blend well.] While you’re doing this, have the oven pre-heating to 450°F and set a greased muffin tin in the oven so that it is good and hot when you divide up the batter between the 12 individual wells, filling each well 2/3 full.
Bake for 10 minutes without opening the oven door at all, then drop the heat to 350°F and continue baking for 20 to 25 minutes or until golden brown and crispy looking on the surface. Slide the muffin tin out just far enough that you can insert the tip of a sharp knife into the center of each popover to let steam escape; then, return it to bake for another 5 minutes.
Serve them at once. Makes 1 dozen. You can freeze these to use within 6 weeks.
[*BLUEBERRY OPTION: To add blueberries – use a 1-pound can of blueberries, drained and rinsed. Dredge the blueberries lightly in flour, shaking off as much excess as you can by putting them in a strainer and tossing carefully. Stir the coated berries gently into the batter (before filling the muffin wells). – from “Blueberry Muffins, PDQ” (p. 151)]
See also…
Mondays & Memories of My Mom – Celebrate Every Day With Food
