Should you be able to stack your bacon higher than your popover? No. These were too short and under cooked. Fail. I tried to remake this recipe that Luke made, and his were so tall! Also undercooked, but TALL! Fancy Breakfast Friday was kind of a disaster, because at some point I realized the popovers weren’t even going to be done before kids are usually finished with breakfast and on to brushing their teeth. So I had to also make eggs and bacon, and they had to cram a popover on their mouth while they rushed around getting ready. This is all part of my new FBF phase where I hope a menu will come to me while I am sleeping. I’m having mixed results.
This morning I woke up five minutes before my alarm with this thought in mind, “chocolate banana waffles.” Fingers crossed!
Last Friday’s FBF was a pile of uninspired smiley face pancakes. It’s been done to death, but this time I made a triple recipe and took a bunch to the 3rd grade Valentine breakfast party. No photos were taken, but here’s the recipe.
We had a very lazy President’s day weekend because Luke had an extremely high fever and Jack had a head injury. (A “let’s just rest for a couple days since Luke is ill anyway” type of injury, not a diagnosed concussion or anything.) I spent some time browsing Pinterest and I saved this recipe for a future FBF. Then Luke’s illness miraculously improved to the stage where you have a burning desire to make homemade donuts. I’ll make a pop tart from scratch, but for some reason I draw the line at frying donuts. There are a lot of reasons why I don’t feel like helping/allowing Luke to make donuts but I summarized them with this reply to his request: No. To soften the blow, I suggested that he go ahead and steal my FBF thunder and make these popovers. He did, and they were amazing.
These popovers were the tallest popovers made in my kitchen by far. I also love that this recipe makes 6, since I have a 6-popover pan. My only complaint was that Luke only divided the batter 5 ways, so there were a couple that were just slightly undercooked. This is definetly something that I (we) plan to make again.
I had planned to do a month of apple breakfasts and then a month of pumpkin, but last week I decided we needed a cake break. I flipped through some cook books and I found a popover recipe. I thought to myself, “I think I made these before and they didn’t really pop and no one was impressed.” Somehow that process led me to making them again, with similar results. They were good warm, and good reheated with some cream cheese, but I wanted a big puff. So Jack and I had a fancy breakfast Saturday with a different recipe and those turned out much better!
This recipe is from King Arthur flour, and it was for 12 popovers, but I halved the recipe. Somehow I ended up with 8 popovers, and I am pretty good at math. This is now my go to recipe. I mixed it in the blender and I used the scale for all the dry ingredients. Very fast and easy. I tried to make it another day as well but the kids said I should really be focusing on cake for breakfast, not perfecting my popovers. Marian Cunningham had a weird version with oat flour and marmalade that sounded so bizarre I have to try it. Stay tuned.
I served the popovers with a blueberry, banana yogurt, orange juice and skoop smoothie.