1 cup of milk
1 cup of flour
1 tbsp oil/butter, melted and cooled
pinch of salt
This batter is better if the eggs are at room temperature (I don't know why I said this, I never wait for the eggs to warm up).
Break the eggs into a bowl, add milk and beat - use a whisk as you want to incorporate as much air as possible.
Add the flour, salt and oild and beat some more - it should look like cream.
These are incredibly good when eaten hot with a little butter - I've never met anyone who doesn't like popovers, but I've met lots who never heard of them.
Preheat oven to 425F - this is important!
Grease about 6 custard cups ( these are those little glass cups you used to make cinnamon and sugar in - although you can use other things, if possible something deeper than it is wide. If it turns out, which it prolly will that you really like popovers, then get a proper popover pan.)
Pour the batter into the pans, don't fill them too full, remember they are supposed to pop!
Bake for about 10 minutes, and then lower the temperature to 375F. Do Not open the oven until they have been cooking for at least 30 minutes or they might fall.
At 30 minutes they should be done - all popped and brown.
Note to self:
1 tsp melted butter in each cup - heat in oven for 4 mins before filling
I've been making these with 3 eggs recently and I like them better!!
Ok, also added 1 tsp salt and 1 tsp sugar!
Using the same batter as for the popovers, except add about a tsp of baking powder - make pancakes. You can figure out how to do this all by yourself ...
Things you can add to pancakes:
A little wheatgerm or whole wheat flour
or whatever you like.
Same old batter again, but add another tbsp of oil. Make sure you regrease the waffle iron after each batch - use butter it tastes better. You can add a bit of sugar to increase browning, but it isn't really needed.
I added 1 tablespoon sugar, 2 tablespoons oil, 1/4 tsp salt, 1 tablespoon baking powder