Circle B Kitchen
These are some of the best popovers I've ever tasted. They really are amazingly good and just right for breakfast or a mid-day snack. But as I mentioned in the blog post, they aren't beautiful. If you can get past their appearance (serving them in little ramekins helps), you're in for a very tasty treat. Also, I've made these in popover pans and in ceramic ramekins. They didn't rise as well in the ramekins, so I would stick with the popover pan or muffin tin.
Recipe adapted from Relish.com
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
2 tablespoons powdered sugar
Instructions
Preheat oven to 450 F.
In a bowl, stir together flour, cinnamon, brown sugar and salt. In a large glass liquid measuring cup or bowl, heat milk until just lukewarm, about 30 second in the microwave. Whisk in butter, then vanilla and eggs. Gradually whisk in the flour mixture.
Place popover pans or muffin tins in preheated oven for 5 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350 and bake 15 to 20 minutes or until golden. Remove from pans and sprinkle with powdered sugar, if using. Serve immediately before the popovers deflate. :)
Makes 6 full-size popovers or 12 muffin-size popovers.