Mini Popovers – a delicious snack or for breakfast

Ingredients for 4 servings:

• 3 eggs
• 360 ml milk 1.5%
• 210 g wheat flour type 405
• ½ tsp salt
• 1 ½ tbsp butter, melted
• 2 tbsp rapeseed oil for the popover baking pan

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Pancake batter in a completely different way, as a snack, breakfast etc., in an unusual form

You need a popover baking pan. Beat the eggs and milk with a mixer until frothy and add the other ingredients except for the oil. Let the batter rest for 30 minutes. Grease the inside of the pans with oil. Place the pan in the oven and preheat the oven to 210°C (425°F). (The oven must be at this temperature before baking!) After 30 minutes, pour the batter into the pans, filling them to the brim. To do this, pull the pan out of the oven a little, but not completely. Caution, it’s very hot! Close the oven and do not open it again during the entire baking time. This is important, otherwise the popovers won’t pop as well. You’ll really see them pop after a few minutes. After 20 minutes, turn the oven down to 155°C (321°F) and bake for another 13-15 minutes, until the baked goods are browned to your liking. Remove the popovers from the oven and place them briefly on a cooling rack. They taste best warm or hot. You tear it open in half and eat it with butter, jam, or something else sweet. Prepare to be surprised. It’s a kind of pancake batter, but tastes completely different.