Raspberry Popovers
Raspberry popovers, or raspberry Yorkshire pudding, are a perfect little treat for breakfast. This easy recipes calls for only a few staple ingredients and a raspberry compote.
Servings: 6
Equipment
- 1 blender or hand mixer
- 1 Muffin Tin or Popover Pan with 12 Cups
- 1 Sauce Pan
- 1 spatula
Ingredients
- 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)
Instructions
- 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.
