 | |
| Type | Pastry |
|---|---|
| Place of origin | United States |
| Main ingredients | Batter (eggs,flour) |
Apopover is a light American pastry made from aneggbatter similar to that ofYorkshire pudding, typically baked inmuffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either sweet, topped with fruit and cream/or jelly forbreakfast; or savory at afternoontea with cold cuts.
The name "popover" inAmerican English comes from the fact that the batter swells or "pops" over the top of the tin while baking; inSwabia, sweet (sugared) Swabian popovers are calledPfitzauf.
The popover is an American version ofYorkshire pudding and similar batter puddings made inEngland since the 17th century.[1][2][how?]
The oldest known reference to popovers dates to 1850.[3] The first cookbook to print a recipe for popovers was in 1876.[4]
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.[5] Other American popover variations include replacing some of the flour withpumpkin puree and adding spices such asallspice ornutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.[citation needed]
Practical Cooking.
| American breads | |
|---|---|
| Miscellaneous | |
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