Next to scones, popovers are probably my next favorite breakfast treat. They are light and don’t leave you feeling so full that you have to dive back into bed for a nap. They are quick to whip up too. I like to rest my batter in the fridge for an hour to let the flour become absorbed into the wet ingredients well. Ideally you can whip up the batter in a few mins then head to the shower or grab a cup of coffee and relax before you head back to the kitchen to pop in the oven. Just like scones, once you’ve made a basic batter the flavor additions are endless. Play around, have fun.

Popover Batter Ingredients:

3 large eggs

1 1/2 Cup whole milk (2% is fine)

1/2 tsp. vanilla

1/4 Cup granulated sugar

pinch of salt

1 Tbsp. melted butter

1 1/2 Cups all purpose flour

3/4 C blackberries, rinsed and dried

2 Tbsp. finely (chopped/chiffonade) of fresh mint leaves (cut right before ready to stir into batter so leaves don’t darken).

2 Tbsp. melted butter for brushing after removing from oven

Mixed berry sugar for serving (see recipe below)

**Before you begin or while the batter is resting in the fridge make the mixed berry sugar. (or you can make the day before and store in a small covered container)

**Mixed Berry Sugar

Pulverize in a small food processor some freeze dried mixed berries (I buy the ones from Trader Joes) until you have a powdered consistency; then sieve to remove the excess seeds. Mix 1/4 cup granulated sugar with 1 1/2 Tbsp. of the mixed berry powder in a small bowl. You can save any extra of the mixed berry powder in a separate air-tight container.

Popover Batter

Place everything in a blender except the blackberries and mint. Process until just combined. Set aside in the fridge for one hour. Right before ready to bake. Preheat the oven to 425 F. Take out the batter from the fridge and pour into a 4 cup glass measuring cup if you have one or any other vessel you have where it is easy to pour from, and toss in the fresh mint and blackberries. Place your popover pan in the preheated oven for about 10 minutes to get really hot. Carefully remove with an oven mitt and spray each of 6 wells with nonstick spray. Pour in the batter equally into 6 wells; being careful to distribute berries fairly equally. Bake for 20 mins at 425 degrees, then drop to 350 degrees and continue to bake for an additional 20 mins or until golden brown.

Remove from the oven and toss out onto a baking sheet pan and poke the bottom of each popover to release steam. brush all sides/top/bottom with melted butter and sprinkle with the mixed berry sugar.

Serve warm or at room temperature.

(full disclosure I didn’t have any milk so I used full fat coconut milk; which made the batter too thick; and so they didn’t rise as tall as usual, but they should for you if you use 2 % or regular milk).