Pannekoeken Popovers Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
• Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
• Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
• Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Preheat oven to 400°F.
• Beat eggs and milk together.
• Add flour.
• Melt 1 pad of butter in each muffin tin.
• DO NOT BURN BUTTER!
• Pour batter into muffin tin, about 2/3 full.
• Bake for 20 minutes.
• For a sweet pannekoeken, spoon powdered sugar onto pannekoeken.
• *For extra crispiness, I put the cooked panekoekens in the broiler for 2-3 minutes*.

Steps:

• Beat the ingredients together. This batter can be made up to 24 hours ahead of time and refrigerated until use.
• Pour into greased popover pans and bake at 400 degrees for 30-45 minutes until golden brown.
• The popovers can be slit about 5 minutes before they're finished for a drier interior. These are also called Yorkshire Puddings.

Steps:

• Preheat oven to 400 degrees.
• Heat butter in pans.
• I like smaller cake pans myself.
• My mother prefers pie pans.
• Beat eggs.
• Add other ingredients.
• Beat.
• Pour into pans.
• Bake 20 minutes.
• Will puff up and fall when removed.
• Loosen and serve right away.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.