Popovers

Swabian Popovers

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I’m pretty sure you’ve met Popovers aka Pfitzauf somewhere! Pfitz-what? Swabian Pfitzauf or better known as popovers in the US.

This is one of those dishes that come in different forms in different countries.

In England, they are salty as Yorkshire pudding and a must-have for your classic Sunday roast. In America also as a sweet pastry as Popovers. And I really like the American name, because the Pfitzauf really pop out of shape from the form in the oven.

But what are Popovers?

They are an oven-baked pastry and the batter resembles pancake batter. Delicious!

They are baked in special stone forms or, since not everyone has one at home, in a muffin tin or even small ovenproof ramekins.

What do I have to consider?

Ok, out of experience, you really need to follow these tips to get beautiful risen popovers.

So please follow the recipe exactly, otherwise they won’t go up. And that’s really annoying.

That means you have to look out for these tips:

The oven door really needs to stay closed all the time. Why? Otherwise they’ll fall right back together.

The form must be greased when it’s still cold. Why? Then the Popovers get out of the form really easy and without sticking to the stone form.

Please stick to the ingredients meticulously. Why? Because otherwise things can go wrong very quickly.

And if you follow these tips, I’m sure you’ll have some delicious Popovers!

And what can I serve with them?

A delicious apple sauce (apple compote) with a little powdered sugar tastes best.

Of course, my kids love the whole thing with Nutella. Um, me too actually.

I hope you are giving this Swabian speciality a go!

love,

sabrina x

Swabian Popovers

  • Prep time:
    15 minutes
  • Baking time:
    38 minutes
  • Total time:
    53 minutes

Ingredients

12 pieces
Popovers:
180 grams of flour
375 ml milk
95 grams of butter
4 eggs
1 pinch of salt
powdered sugar for sprinkling
what to serve with it:
Apple sauce, Nutella or stewed plums

Utensils

  • popover form, muffin tin or oven proof ramekins

Steps of preparation

  1. Preheat the oven to 200 °C top/bottom heat
  2. In a small saucepan, melt all the butter and remove from the heat
  3. Grease the cold form with a brush.
  4. Sift the flour into a bowl and mix with 200ml of the milk, the eggs and salt to form a smooth dough.
  5. Add the remaining milk (175ml) to the melted butter and mix well with a whisk
  6. Add the milk and butter mixture to the flour and mix well.
  7. pour the mixture in your prepared form
  8. Place in the preheated oven and bake for 40 minutes with the oven door closed.
  9. After the baking time, carefully take the Popovers out of the oven and remove from the baking form and sprinkle with powdered sugar.#
  10. Serve with Applesauce or Nutella

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

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Some more baking inspiration:

Swabian Popovers

I’m pretty sure you’ve met Popovers aka Pfitzauf somewhere! Pfitz-what? Swabian Pfitzauf or better known…

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