Popovers & Pineapple Fritters

Popovers are kitchen magic. Five basic ingredients whirred in a blender, baked in buttered metal molds, and out comes a tall, hollow, golden shell with a custardy interior that begs for jam or a pat of soft butter.

The trick is steam. The hot oven flashes the milk and eggs into vapor that pushes the lean batter up and out of the cup, creating that signature ballooned shape. Underbaking is the enemy here, pull them too soon and they collapse.

Leftover batter doesn’t go to waste either. Dip rings of fresh pineapple in flour, then in the batter, and fry them into golden fritters that pair beautifully with ham or roast pork. Two breakfasts (or sides) for the price of one mixing bowl.

Pro Tips

• Preheat the molds and the baking sheet together. A blast of heat the moment the batter hits the cup is what creates the dramatic rise.
• Don’t overblend. A few quick pulses to combine is plenty. Too much air or gluten development gives you tough, chewy popovers instead of light, crisp ones.
• Resist opening the oven door for the first 20 minutes. Cold air will deflate them mid-rise and you’ll end up with sad pancakes.
• Pierce each popover with a knife tip the moment it comes out to release steam. This keeps the interior airy instead of soggy.

Variations

• Add a teaspoon of sugar and a touch of nutmeg to the batter for sweet breakfast popovers with jam.
• Stir grated Gruyere or sharp cheddar into the batter for cheesy dinner popovers.
• Use the fritter batter for thin apple slices or banana rounds when pineapple isn’t around.