22 April 2011

Maple Pan Popovers

The first time I made these my oldest daughter said, "Mommy, I love these more pancakes." I wondered really, really she liked these more than pancakes, so I asked, "how 'bout more than crepes?" "More than crepes," she responded, "and more than ice cream, maple syrup, and chocolate." Coming from her that's saying something.

She's right, these do make a pretty exceptional breakfast - especially when topped with maple mixed berries and maple whipped cream. They're simple-  flour, eggs, a little sugar and milk and less than 5 minutes prep time. Then in to the oven for another 20 or so. Viola, the perfect breakfast.

Pan Popovers
1 Cup Flour
4 Eggs
1 Cup Milk
2 Tbsp Granulated Maple Sugar
2 Tbsp butter
Preheat oven to 450 degrees. Place four small (4" cast iron pans) on medium heat with a 1/2 tbsp of butter in each pan. Alternatively you could cook the popovers in two batches or use two larger 8" to 10" pans. 

Mix flour, eggs, milk and sugar in a mixing bowl until smooth. When pans are hot, pour 1/4 of the batter into each pan and swirl. Then place pans in preheated oven. 

Cook for ~20 minutes or until the popovers are golden and puffy.

Maple Berries
1/2 Cup Granulated Maple Sugar
12 oz Frozen Mixed Berries (use fresh if in season)
Place mixed berries in a sauce pan with granulated maple sugar. Stir occasionally. Remove from heat when berries are thawed and juices has reached a slightly syrupy state. 

Maple Whipped Cream 
1 Cup Heavy Whipping Cream 
1/8 to 1/4 Cup Granulated Maple Sugar

Beat maple sugar and whipping cream together until it forms stiff peaks. 
Top pan popovers with berries, and then with whipped cream and serve.

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