Adapted from The Art of Quick Breads, by Beth Hensperger Easily multiplied for more. It's easy to eat three of these, but hard to eat just one. I recommend using the butter instead of oil.

Ingredients

6 serv.

eggs↗3
whole milk↗1 cup
all-purpose flour↗1 cup
vegetable oil or 2 tablespoons melted butter↗2 tablespoons
salt↗1 pinch

Step-by-step instructions

1
Beat eggs until foamy, then add remaining ingredients and beat until smooth. Do not overmix.
2
Refrigerate 1 to 8 hours.
3
Pour batter into popover cups which have been buttered or sprayed, and place in cold oven. Turn heat to 375, bake 30 minutes without opening oven door. Pierce the side of each one to allow steam to escape before continuing to bake them 10 to 15 minutes longer, until firm and golden.
4
Let cool briefly, the pierce each one again to release steam. Serve while warm.
5
Note: if not pierced, they will still be delicious, just a little wetter inside.

Source: food.com

Original recipe ↗

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