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.
Looking for a brunch or main dish side that'll score high marks with your guests? These cheddar-scallion popovers are it!
Thanks for stopping by. This is where I infuse culinary influences from my Singaporean and Indian pantry into cocktails and recipes easily adapted for weekday cooking. Hope you'll stick around!
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