Popovers by Ratio (Weight)

"There is a book about cooking by ratio, weight. I love it. Here is the popover recipe. The ratio is 1 part egg 2 parts milk and 1 part flour by weight. My average 1.875 oz large egg makes the 12 petite popovers, a Nordic Ware Petite Pan full."
photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
12 Petite Popovers




  • Preheat oven to 450 with pan you will use preheating in it.
  • My large eggs are usually 1.875 oz. Yours might not be. That is part of why this recipe is so good. You will be able to adjust your milk and flour based on the weight of the egg you are using.
  • Put container on your scale and zero it out. Add egg and note weight and zero again. Add milk (2 times weight of egg) and zero again. Add flour (same weight as egg). Add a dash of salt.
  • Beat well and let it sit while the oven preheats. This hydrates the flour and gives you a better result.
  • Put a bit of butter in the bottom of each hole in the hot pan.
  • Fill your pan no more than 1/2 full. I get 12 petite popovers (Nordic Ware pan) from 1 large (1.875 oz) egg. Larger pan will yield fewer. Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
  • Look at the popovers at 10 minutes. You can lower the temp to 375 if you want to do so. Finish til nice and brown on top -- not too dark.
  • This same mix can make savory pancakes on top of the range.
  • Great with butter, salt and pepper.
  • Could be filled with a dinner filling.
  • Could be cooled and filled with whipped cream, pastry cream or even ice cream.
  • Could be filled with fresh fruit.
  • Or, be creative and make a savory combination.
  • Nice to serve with rare beef and some of the juice.
  • There are a million things you can do with them.

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As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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