Raspberry popovers are a great sweet snack for breakfast that’s easy to make. The ingredients for these quick popovers ensure they will rise into a fluffy breakfast bite, or a treat bite you can serve throughout the day.
This raspberry popover recipe includes a raspberry compote that you spoon onto the pop over after they have baked. You can share the recipe into a different version of raspberry popovers by dropping a couple popovers into the batter before you cook them. However, this method may result in the popovers not rising as high. But they’ll still be delicious.
You’re not alone if wonder, why didn’t my popovers puff up? If your popovers are dense, it may be because you didn’t allow the key ingredients such as eggs and milk to rise to room temperature before you baked them. You’ll also want to preheat the pan to help the popovers rise better. Be sure to blend the batter into a nice frothy mix, using a hand mixer, blender, or whisk.
Finally make sure you don’t use too much flour in your popover recipe, because it can cause dense popovers.
- 1 blender or hand mixer
- 1 Muffin Tin or Popover Pan with 12 Cups
- 1 Sauce Pan
- 1 spatula
- 2 Eggs, room temperature
- 1 Cup Milk (Whole or 2% preferred)
- 1 Cup Flour
- 1/2 Tsp Salt
- 1 Tsp Sugar
- 1/4 Tsp Vanilla
- 1/4 Tsp Cardamom
- 2 Tbl Butter
Raspberry Topping (Raspberry Compote)
- 1 Cup Raspberries
- 1 Tbl Water
- 1 Tsp Lemon
- 1 Tsp Cornstarch
- 3 Tbl Sugar
- 1 Tbl Powdered Sugar (optional)
- Preheat oven to 425 degrees.
- In a blender or with a hand mixer, combine eggs, flour, milk, salt, sugar, and spices. Blend on medium high until the batter is a bit frothy. You may have to scrape the edges of the blender to ensure all the all-purpose flour is combined.
- Add butter to each muffin tin cup. Heat the pan for about 2 minutes until the butter is melted and the pan is hot. Coat the sides and bottom of the pan with butter.
- Fill each cup of the muffin tin with batter about halfway and then return to oven. Cook for about 20 minutes without opening the oven. The popovers are finished when they rise and have a dark golden edge. When you remove them from the oven, they may deflate a bit — that's normal.
Raspberry Topping (Raspberry Compote)
- On a stove top, bring the raspberries, water, lemon juice, sugar, and cornstarch to a boil. Then, reduce the heat and allow the mixture to thicken, about 3 to 4 minutes to your preference.
- Spoon a dollop of the raspberry compote onto the popovers.
- Sprinkle the popovers with powdered sugar.
Raspberry Pop Over With No Compote
You can also make a raspberry pop over without making a fruit compote. The key ingredients are the same for this version, but you’ll just drop two raspberries into each muffin cup before you cook them. That way the raspberries are baked inside the pop over. Then you can top your raspberry pop over with maple syrup sugar and/or powdered sugar.
Other Sweet Popovers
Other ways to cook sweet popovers include focusing on ingredients like apples, blueberries, cinnamon, cherries, or bananas. You can make fruit come parts of these ingredients or include them inside the better. Experiment with your favorite sweet flavors to find the best popover recipe ever.
What is the Secret to Popovers?
The secret to popovers is both making sure the ingredients, especially the eggs and milk, are at room temperature. Another secret to popovers is to make sure the pan has been preheated well. Warmer ingredients and a hotter pan help the popovers cook well and help the batter rise better. A final secret to popovers is to ensure you have the right proportion of eggs, milk, and all-purpose flour. Otherwise, you may end up with something more like a traditional pancake.
Why Are My Popovers Dense?
Your popovers may be dense if you used too much flour or if your ingredients were not at room temperature. You may also have denser popovers if your pan is not well heated before you add the batter. To get popovers that are less dense, make sure you remove your eggs and milk from the refrigerator at least 15 to 20 minutes before you make your popovers.
If you’re popovers are still too dense, try using less flour to get a nice puff and a more hollow inside.
Some people use popover pans to help their Yorkshire pudding rise to higher heights and to make it less dense. But typically, using a standard muffin pan should not affect the density of the popovers. So, if you’re asking yourself why didn’t my popovers puff up, focus on the ingredients.