Stonewall Kitchen Traditional Popover Mix, 12.3 oz (350 g)

Makes 12 popovers or 22 mini popovers

From your pantry you will need

• 2 cups water, room temperature
• 4 large eggs, room temperature
• 2 Tbsp unsalted butter, melted, plus additional melted butter for brushing the popover pan (about 2 Tbsp).

Standard Popover: Preheat oven and muffin tin or popover pan to 450°F. Empty mixture in bowl. In separate bowl, lightly whisk together water, eggs, and 2 Tbsp. melted butter. Add to dry ingredients and beat until blended. Batter will be lumpy. Remove pan from oven and quickly brush cups with additional melted butter (be sure to cover rims of each cup). Fill cups three-quarters full and bake for 20 minutes. Do not open oven door while baking. Reduce heat to 350º F and continue baking 15-20 minutes, until golden brown. Serve warm.

Petite popovers: Follow the same preparation instructions as above using the petite popover pan, but when baking, cook for only 10 minutes at 450º F before reducing the oven temperature. Bake for an additional 10-15 minutes, until golden brown. Serve warm.

*Popovers can be frozen in an airtight container and thawed in a 325º F oven for 5-10 minutes.