One of the mysteries of the English language finally explained.
A light muffin made from a thin batter, which rises to form a hollow shell when baked.
- ‘We were diving into our popovers, the size of a loaf of bread.’
- ‘These knobbles look like individual Yorkshire puddings, or popovers as they would say here, that have only risen on one side, and are strapped onto the middle of two sweet pea stakes.’
- ‘If your Yorkshire pudding is reliable, you could mix a batter (add sugar instead of salt, use butter or olive oil instead of dripping), stir in some blueberries and bake in a high oven to make what Americans call blueberry popovers.’
- ‘First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese.’
- ‘Pour batter into every other cup if your muffin tins have less than 1 inch between cups; popovers need room for their tops to expand.’
- ‘This Newburg makes a great brunch entrée served over toasted English muffins or, more indulgently, spooned into hot popovers.’
- ‘For popovers, pizza, muffins and mare, try one of the recipes or use the ideas to create your own.’
- ‘The deep silence that greeted us every morning all but mandated the house-livening presence of breakfast baking - pancakes, popovers, cranberry clafoutis, blueberry coffeecake.’
- ‘Breakfast, they discovered, consisted of partially-risen popovers, overcooked scrambled eggs, and, mercifully, mounds of fresh fruit.’
- ‘I liked the portobello burger I had and their signature popover - but these are not what I am going to talk about today.’
- ‘However, their small size is echoed in small baked batter puddings made elsewhere: for example the American popover, and the Austrian Pfitzkauf which is eaten as a dessert with fruit.’
- ‘I was known as the Dancing Busboy because I would do a little dance when delivering popovers to tables.’
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