by Colleen, Featured Writer, The Burlesque Baker
Every time I make popovers, I think of my mom. My Grandma’s family is from England, so we have a few English family recipes that are old favorites (although, some of these I’d like to forget…). My mom made-over the traditional Betty Crocker popovers (Americanized Yorkshire pudding) with healthy substitutes, and actually, I like them better!
To help you wake up in order to find all the ingredients you will need, we at Sad Man’s Tongue added a little Bettie Page Burlesue for you, hope you don’t mind the embellishment Burlesque Baker 🙂 – SMT
My mom’s version is eggy and less bready, maybe even more moist. While I am not a fan of using Eggbeaters and nonfat milk in recipes (I usually prefer lowfat milk and partial yolks), these substitutes taste surprisingly delicious together! And no fancy popover pan for this recipe: she uses a plain, old muffin or cupcake pan. Enjoy these popovers with jam or butter in the morning, or have them as a supplement to a salad. Scrumptious!
And ps, do you all have any recipes using non-fat milk or fake eggs that tastes just as rich as the original?
- Equivalent of 2 Eggs of Egg Substitute (Egg Beaters)
- 1 cup all-purpose flour
- 1 cup non-fat milk
- 1/2 teaspoon salt
- Preheat oven to 425ºF. Grease cupcake pan with Pam or butter.
- Beat ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. Enjoy!
Source: The Burlesque Baker
From The Burlesque Baker: Think of this blog as both naughty and nice: why can’t we have our cake and talk about classy domestic burlesque-ing, too? This blog is inspired by Dita Von Teese’s kitchen: sassy, cute, sexy and sweet all in one domestic haven.