A really fun breakfast I discovered, if you have some good jam, is Popovers. I was enjoying them so much my friend Utahna started making them, too. They are habit forming! Easy to make but it is crucial you do not open the oven to peek.
Preheat oven to 450 degrees
Grease standard 12 muffin pan.
Whisk together in a large bowl:
1 cup flour
½ teaspoon salt
Whisk together in another bowl:
2 large eggs
1-1 ¼ cups milk
1 T warm melted butter
Pour milk mixture over the flour mixture and fold just until blended. A few small lumps may remain. Fill the cups 2/3 to ¾ full. Fill any unfilled cups 1/3 cup full with water so pan does not burn. Bake for 15 minutes at 450 degrees and bake for 20 minutes more at 350 degrees until brown and crusty. DO NOT OPEN THE OVEN TO CHECK THE POPOVERS UNTIL THE LAST 5 MINUTES TO AVOID DEFLATING THEM.
Remove from the oven, knife out around and let fall on rack. You can puncture the sides with a sharp knife to let steam escape. Serve immediately or return to a turned-off oven for up to 30 minutes for extra crispness. If you made them right they will be hollow in side and crisp on the outside and not deflated!
Preheat oven to 450 degrees
Grease standard 12 muffin pan.
Whisk together in a large bowl:
1 cup flour
½ teaspoon salt
Whisk together in another bowl:
2 large eggs
1-1 ¼ cups milk
1 T warm melted butter
Pour milk mixture over the flour mixture and fold just until blended. A few small lumps may remain. Fill the cups 2/3 to ¾ full. Fill any unfilled cups 1/3 cup full with water so pan does not burn. Bake for 15 minutes at 450 degrees and bake for 20 minutes more at 350 degrees until brown and crusty. DO NOT OPEN THE OVEN TO CHECK THE POPOVERS UNTIL THE LAST 5 MINUTES TO AVOID DEFLATING THEM.
Remove from the oven, knife out around and let fall on rack. You can puncture the sides with a sharp knife to let steam escape. Serve immediately or return to a turned-off oven for up to 30 minutes for extra crispness. If you made them right they will be hollow in side and crisp on the outside and not deflated!
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