Description
Delightfully airy and flavorful, Pancetta Parmesan and Black Pepper Popovers combine a light, fluffy batter with savory pancetta, sharp Parmesan cheese, and a bold kick of freshly ground black pepper. Perfectly crisped golden on the outside while tender within, these popovers make an impressive appetizer or accompaniment to any meal.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp freshly ground black pepper
- 1 cup grated Parmesan cheese
Other Ingredients
- 1 cup cooked pancetta or bacon, chopped
- Cooking spray, for greasing pans
- Chopped chives, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the bottom third to ensure even cooking.
- Warm Milk: In a microwave-safe 4-cup measuring bowl, heat the milk in 30-second intervals until it reaches about 125°F (52°C), being careful not to boil; this usually takes about a minute. Remove and set aside to keep warm.
- Prepare Batter: In a large bowl, whisk the eggs and freshly ground black pepper until smooth. Slowly pour in the warm milk while whisking continuously to avoid curdling. Gradually add the all-purpose flour, whisking until the batter is smooth and fully combined.
- Heat Pan: Place a popover or muffin pan into the preheated oven for 2-3 minutes until it is very hot and steaming. This step is crucial for achieving the perfect popover rise.
- Fill Pans: Remove the hot pan from the oven and immediately generously spray each cavity with cooking spray. Quickly fill each mold about three-quarters full with batter. Evenly distribute the cooked pancetta over the batter in each cup, then sprinkle with Parmesan cheese. Reserve some Parmesan to sprinkle after baking.
- Bake: Bake the popovers for approximately 40 minutes, until they have puffed up impressively and are a deep golden brown. Do not open the oven door during baking to prevent them from collapsing.
- Serve: Carefully remove the popovers from the pan. Sprinkle the remaining grated Parmesan cheese and optional chopped chives on top. Serve warm for best flavor and texture.
Notes
- Warming the milk to 125°F helps to develop a tender batter without cooking the eggs prematurely.
- Heating the popover pan before adding batter is essential to achieve the classic tall and airy popovers.
- Do not open the oven door during baking, as a temperature drop will cause the popovers to collapse.
- You can substitute pancetta with cooked bacon if preferred.
- Popovers are best enjoyed fresh and warm but can be reheated briefly in the oven for crispness.
Nutrition
- Serving Size: 1 popover (approximately)
- Calories: 190
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 125mg
