Popover

 ( American Breads ) 

A popover is a light American pastry made from an egg batter similar to that of Yorkshire pudding, typically baked in or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either sweet, topped with fruit and cream/or jelly for breakfast; or savory at afternoon tea with cold cuts.

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Name The name "popover" in American English comes from the fact that the batter swells or "pops" over the top of the tin while baking; in Swabia, sweet (sugared) Swabian popovers are called Pfitzauf.

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History The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.

(2004). 9780684800011, Simon and Schuster. . ISBN 9780684800011

(1996). 9780883659588, Galahad Books. . ISBN 9780883659588

The oldest known reference to popovers dates to 1850. Oxford English Dictionary, 3rd edition, 2006, s.v. The first cookbook to print a recipe for popovers was in 1876.

A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.Evan Jones, American Food: The Gastronomic Story, 1975, p. 102

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See also

• Yorkshire pudding

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