How to Make Fun Pouffy Balloon Popovers!

October 8, 2020. Sunny. Fun Pouffy Balloon Popovers.

I adore making these popovers. This is one of those easy-peasy recipes that is a joy to make with kids.

Before the pandemic, my son and I made these pouffy baked delights during a playdate with his pals. These are fun to make and eat, and the boys had a blast measuring, blending and baking! Yup, you just put the ingredients into a blender and voila! The batter is ready. After that, pop in the oven for 30 minutes and it’s done!

A bit more about this recipe. It’s like making mini Yorkshire pudding. I used to fret and fuss about the right recipe to make this since we would invariably have roast beef (served with Yorkshire Pudding, of course) when our extended family visited for the holidays. After mucking around with different versions, lo and behold this one appeared while baking with my daughter.

At that time I was encouraging my daughter to bake and bought the Sur La Table’s cookbook Baking Kids Love by Cindy Mushet. I was blown away by how simple and easy this was, and it tastes and looks wonderful! In the last 10 years, I made over a hundred of these popovers/mini yorkshire puddings. With a few tweaks to the original recipe, now this is one of my all time favorites! It’s quick, easy and delicious! What’s there not to like?

Let’s get baking!

Ingredients for Fun Pouffy Balloon Popovers

This recipe is super simple. You need a blender and a regular 12-hole muffin pan plus the following ingredients.

1¼ cup whole milk
3 eggs
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1 cup all purpose flour
½ tsp salt

Putting it together

Let’s start by gathering all the ingredients. Then, preheat oven to 425°F. Next, coat the muffin pan with cooking spray and set aside.

Then, place the liquid ingredients – milk, eggs, butter and vanilla – into the blender. Next, close the lid and blend on high for 1 minute. Stop blender and add flour and salt. Replace lid and blend on high for one more minute. When done, check to make sure no flour is sticking to the sides. If so, scrape down the flour and replace lid and blend for another 20 seconds.

Next, distribute the blended batter evenly into the prepared muffin pan, covering approx ⅔ of each cup.

Then, pop into preheated oven and bake for 30 minutes, or until the tops are golden brown. Do not open the oven door during the baking or the popovers will deflate. When ready, remove pan from oven and transfer to trivet.

Finally, let them cool for 5 minutes before removing from the pan. Your popovers are ready. Let’s eat!

Notes on Fun Pouffy Balloon Popovers

Popovers are best eaten warm,  immediately after baking. Uneaten popovers will lose crispiness. They can be stored in an airtight container for up to 2 days. 

Popovers are crispy on the outside and soft on the inside. The hollow center is perfect to fill with butter and jam, whipped cream, or even roast beef and other cold cuts.

Here are some examples on how to serve popovers:

Postscript:

When I was searching for ideas on how to present the Popovers and Yorkshire Pudding, I came across this fun article on 10 weird and wonderful ways to eat this baked delight. => https://www.yorkshirelife.co.uk/food-drink/10-weird-and-wonderful-ways-to-eat-a-yorkshire-pudding

Fun Pouffy Balloon Popovers (Mini Yorkshire Puddings)

Jessica Lai Perez

These are little baked delicious rolls with hollow insides, perfect for butter and jam, or with roast beef or lamb. Easy and fun to make and eat! Yum!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Bread

Cuisine American, British

Servings 12 popovers

Equipment

• Blender
• 12 hole muffin pan

Ingredients

  

• 1¼ cup whole milk
• 3 eggs
• 2 Tbs unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup all purpose flour
• ½ tsp salt

Instructions

 

• Gather all the ingredients. Preheat oven to 425°F. Coat the muffin pan with cooking spray.
• Place all the liquid ingredients – milk, eggs, butter and vanilla – into blender. Close the lid and blend on high for 1 minute until well mixed. Stop blender and add the flour and salt. Replace lid and blend on high for one more minute. Check to make sure no flour is sticking to the sides. If so, scrape down the flour and replace lid and blend for another 20 seconds.
• Distribute the blended batter into the prepared muffin pan, covering approx ⅔ of each cup.
• Pop into preheated oven and bake for 30 minutes, or until the tops are golden brown. Do not open the oven door during the baking time or the popovers will deflate.
• When ready, remove pan from oven and transfer to trivet. Let me cool for 5 minutes and your gorgeous pouffy ballon popovers are ready! Let's eat!

Notes

Popovers are best eaten warm,  immediately after baking. Uneaten popovers will lose its crispiness. They can be stored in an airtight container for up to 2 days. 

Keyword baked, Basic Bread, blender, eggs, milk, Popovers, quick and easy, snack, Yorkshire Pudding

Recipe adapted from Page 73 of Cindy Mushet’s Baking Kids Love from Sur La Table, published by Andrews McMeel Publishing, 2009.

More Fab Flavors:

Check out this unique and original Butterfly Braid Bread I created on a whim in August. It’s beautiful and yummy => Beautiful Butterfly Braid Bread: How to Make it at Home!

Do you like lamb and curry? You are in for a treat with Jacques Pepin’s lamb curry with potatoes and apples. Check out how I put it together here => Jacques Pepin’s Amazing Spicy Lamb Curry with Apples and Potatoes

Have you ever seen fish shaped filled pancakes called Taiyaki? These Japanese snacks are filled with Nutella and are simply scrumptious! => How to make Fun Festive Japanese Fish-Shaped Pancakes!