I have a lot of bacon in the house and have been sticking it in everything to use it up. I really enjoyed the popovers I made a few weeks ago. They were very airy, light and chewy. They tasted good even after they were cold. I decided to try making ones with some bacon.
I sprinkled some bacon in the batter and some on top. Unfortunately, since the popovers bake for so long, the bacon on top turned a little burned. The bacon inside ended up getting smashed to the sides of the popovers because the popovers were so airy and hollow inside. I also left the popovers in the oven a little too long, so the popovers came out kind of dark.
They still tasted really good though and you could taste the bits of bacon. I think next time if I want to add bacon, I’ll use this popover recipe. This one I previously used, the popovers weren’t as airy and so the bacon would be more in the middle of the popovers rather than smashed against the side.
This recipe makes 6 large popovers. I used this Popover Pan
Recipe: Bacon Popovers
(adapted from recipe found on Umami Girl who adapted it from Gourmet Magazine)
- 4 large eggs
- 2 cups fat free milk
- 2 Tablespoons butter, melted
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 6 strips of bacon, cooked about halfway
- 2 tbsp butter for the pans
- Preheat the oven to 375°F. Cut the 2 tbsp into 6 small chunks. Place a small chunk of butter at the bottom of each popover mold. Place the pans in the oven while the oven preheats until the butter is completed melted and then remove pans (about 2 minutes).
- In a large bowl, whisk together the eggs, milk. Add in the melted 2 tbsp butter. Add the flour and salt and mix until well combined but still slightly lumpy.
- Cook the bacon until it is pink and about halfway done. Then cut into small pieces. Add the bacon pieces and stir into batter.
- Divide the batter among the pans, filling each mold 1/2 full.
- Bake for 45 minutes without opening the oven.