Sides

July 18, 2021

Cheddar Scallion Popovers

Cheddar-Scallion Popovers

These delicious savory popovers were inspired by a recent trip to Acadia National Park where we ate at Jordan Pond House known for it's popovers with a side of strawberry jam and butter. That's usually how I make my popovers, just plain so I could add a dollop of jam or a drizzle or honey. But what I love about these savory popovers is that you can eat them as is. No need to fuss over what to make to go alongside these. They're perfectly seasoned and even while they're best straight out of the oven, I did experiment with taking them on a short hike with me and I will say that they do stand up pretty well at room temperature.

One thing to note however is that these look incredibly impressive in the oven but do deflate fairly quickly, so if you're making these for a crowd, make sure everyone is seated before you take these out of the oven. This recipe makes 4 large popovers, which is perfect for our family. But this is easily scalable to feed more. Just make sure the popover cups are heated well before you add the batter to the cups. The batter should sizzle as you pour it into the heated cups.

Cheddar Scallion Popovers

Looking for a brunch or main dish side that'll score high marks with your guests? These cheddar-scallion popovers are it!

Author:

Shilpa Iyer

Prep:

20

min

cook:

50

min

total:

70

min

SERVING SIZE:

4

Ingredients

  • 300g milk (1.25 cups) at room temperature
  • 150g eggs (3 eggs) at room temperature
  • 150 g all-purpose flour (1.25 cups)
  • 1 tsp Aleppo pepper
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup (60g) shredded cheese
  • 1/2 cup (40g) sliced scallions (approx 4)\
  • cooking spray
  • 4 tsp ghee

Instructions

  1. Preheat the oven to 425F.
  2. Place 4 large popover cups on a baking tray and place this in the oven to heat.
  3. Combine the milk, eggs, flour, Aleppo pepper, garlic powder, salt and black pepper in a large bowl and whisk until smooth. Some lumps are alright.
  4. Gently add the cheese and scallions into the mix stir.
  5. Once the oven has reached 425F, remove the baking tray and coat each cup liberally with cooking spray.
  6. Working quickly, Add 1 tsp of ghee into each cup followed by the popover batter. The batter should fill to approximately 2/3 of each cup.
  7. Place the cups back into the oven for 30 minutes.
  8. Reduce the temperature of the oven to 350F and bake the popovers for an additional 20 minutes.
  9. Remove these from the oven and carefully remove from each cup. To help prevent these from deflating, make a small incision with a knife on the side of the popover. Serve immediately.
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