Since I was up an hour early, it meant I had time to invest in a more involved breakfast and indulge myself in a couple chapters of my book.
The best thing about popovers is that they need to bake for 20-30 minutes (or long if your oven is as worthless as mine), so it allows you time to get ready or just relax with a book. I chose to relax since I was not energetic enough to move.
Popovers are a mostly forgotten breakfast treat that have appeared in cookbooks as early as the 1780’s. Those recipes call for the popovers to be cooked in “gem pans” that were available in a variety of shapes and sizes and made of cast iron. They cost a small fortune on ebay, both new and old ones. Muffin tins work exceptionally well to recreate this classic breakfast.
It is a slight adaptation of a basic pancake recipe, with the extra eggs causing the popovers to pop.
I needed a sugar rush to get moving. I took Joy’s Hot Chocolate Popovers and turned them into S’mores Popovers.
Gooey toasted marshmallows, melty chocolate, graham crackers and more chocolate. Can it get any better?
makes 12 popovers, serves 3
2 Tbs Unsalted Butter, melted
1 Large Eggs, room temperature
1 C Milk, room temperature
1 tsp Vanilla Extract
1/2 tsp Salt
3 Tbs Sugar
2 1/2 Tbs Cocoa Powder
3/4 C + 2 Tbs All-Purpose Flour
3 Tbs Unsalted Butter
1/4 C Semi-Sweet Chocolate Chips
12 Large Marshmallows
When I took them out of the oven, I put one part of a graham cracker into the gooey marshmallow (however I forgot to take a picture). I want to find some graham flour (not something easily located around here apparently) and try to make them with a graham flavored popover, chocolate chips and marshmallows. I think that will be delicious! However after going to 9 stores, I have yet to locate graham flour. FRUSTRATING! BLAH!
Serve as is, with syrup, or dust with powdered sugar. Yummy!