If you have flour, salt, milk and eggs, you can make popovers -- a perfect Father's Day breakfast treat -- in minutes. And with this recipe, you don't even need to preheat the pan or the oven (which, if you bake, is quite revolutionary, for one is instructed to always preheat for popover success).
Popovers -- basically just hollow rolls -- are an Americanized version of Yorkshire pudding, and get their name from the fact that they pop over the top of the tin. I made these once before, using a dedicated popover pan which you can see here. This new old recipe -- from the collection of a Texas estate -- is even easier and doesn't require any special equipment.
These couldn't be simpler to make -- the batter is mixed in a bowl with a spoon, definitely low-tech. And they are absolutely delicious, especially served with a pat of butter and jam on the side.
Just break the eggs into the bowl and add the rest of the ingredients.
Stir well to combine.
Fill the well-greased (don't skip this step!) muffin tins about 3/4 full.
Do not peek while baking.
Production notes: I followed this exactly. Because I only had skim milk, I used about 1/2 cup of skim milk and 1/2 cup of half and half. I had a bit of trouble releasing the popovers from the tins, so be sure to grease them very well.