How about trying something different for breakfast today and celebrate a light and air pastry at the same time?
Popovers have been around since 1876. They are available in restaurants all over the United States. Many cooks also bake them at home. Popovers can be eaten as a snack, or they can be part of a main course.
Popovers are light, airy, flaky and hollow. They are typically made in muffin tins. While popovers can be sweet or savory, National Blueberry Popover Day celebrates the recipe on this day with the sweet taste of delicious blueberries.
Why are they called popovers?
They are called popover because when they are properly made, they will actually turn themselves part way over in their cups. This happens because the batter is so light and airy and filled with egg that when the batter hits the hot cup it cooks first becoming lighter than the uncooked portion of the batter on the top and they actually do partly pop over the top of the cup.
Popovers can be eaten plain, but since it is National Blueberry Popover day, make sure you include plenty blueberries in the batter. It is best to use fresh blueberries rather than not frozen or canned ones. Fold the blueberries into the batter quickly, using just a few strokes of the spoon. Otherwise they will break apart, become mushy and turn the entire batter blue. You really don't want that to happen.
Make sure you eat the popovers while they are hot. They can be eaten plain or you can put butter, honey, jam or jelly on them. Since they are loaded with blueberry putting something on top is not really necessary.
Here is a quick and simple recipe to give popovers a try. You will love what you make, and your family will love you for making them.