Golden, light and airy, these Cherry Popovers have a deliciously buttery taste; topped with sweetened fresh cherries they'll have everyone asking for more!
Course Breakfast, Dessert
Prep Time 15minutes
Cook Time 35minutes
Resting Time 30minutes
Total Time 1hour20minutes
Author Bullock's Buzz
1 - 2cupsCherriesFresh - Pitted, Rinsed, Dried, and Halved
SugarTo Coat Halved Cherries
Preheat the oven to 450°F.
Begin by pitting, rinsing, draining and halving the cherries. Place them in a small bowl, and set them off to the side.
Crack the eggs into a mixing bowl, then add in the milk. Whisk well until nice and frothy.
Next, slowly add in the flour, followed by the salt. Continue whisking until completely combined.
Add in the melted butter and mix again until the batter is smooth and frothy. If you would like to add the cherries to the batter, go ahead and mix them in now.
Cover with a clean towel and let the batter rest for about 30 minutes.
In the meantime, generously oil the muffin or popovers pan.
Once finished, place the oiled pan into the warming oven.
If you chose NOT to add the cherries to the batter: generously sprinkle with sugar, making sure to coat all sides. Stir occasionally.
When the batter is done resting, carefully remove the hot pan from the oven and quickly pour in the batter, filling the cups about 2/3 to 3/4 full.
Place pan on the lower shelf and bake for 18 to 20 minutes without opening the oven door.
Lower the oven temperature to 350°F (again without opening the door) and bake for another 10 to 15 minutes, or until the popovers are a deep, golden brown.
Once finished, remove the popovers from the oven.
If serving immediately: remove them from the pan, tear open a popover, spoon the cherries inside and enjoy!
If saving: stick a sharp knife into the top of each popover to release the steam and help prevent them from becoming soggy.
Dust the warm cherry popovers with powdered sugar for extra sweetness!Do not open the oven while baking or your popovers will deflate.If the tops of the popovers are beginning to brown too much (after the first 15 to 20 minutes), quickly open the door, position a rack at the very top, and place a cookie sheet on it to block some of the direct heat.Baking times will vary depending on your oven, so turn the light on and keep an eye on them.