It's probably hard to find a person who would refuse pancakes or custard eclairs. So popovers (popovers) - "empty buns", taste very similar to eclairs, but more tender and are prepared from pancake dough, and most importantly, easier and faster. They are also called "popping buns" because they are very easy to take out of the molds, as if they were jumping out of them. And they bake very quickly. You can bake them for breakfast. Popovers inside are hollow buns and have a neutral taste, so they can be served with almost any filling: cottage cheese, fruit, boiled condensed milk, jam, cream, cream, lettuce, mushrooms, red fish, curd cheese and even caviar and butter.

Ingredients

To make popovers (popping buns) we need:
2 chicken eggs;
1 cup flour or 160-200 g;
1 glass of milk or 250 ml;
2 tbsp. l. melted butter;

1/2 tsp salt.

For filling:

sweet curd mass;

fruits (raspberries).

Cooking steps

Crack the eggs in a bowl and let them come to room temperature. Boil the milk and let it cool down to room temperature. Turn on the oven to heat up to 230 degrees. Melt 2 tablespoonsbutter(possible in the microwave).

Mix eggs with milk

add flour, melted butter, salt and mix until the mixture is smooth. The dough will turn out liquid, it should be a little thicker than for pancakes. Flour may take more or less, depending on its quality. It took me 200 grams of flour.

Butter 6 silicone cupcake liners and 6 metal basket liners (or 12 if desired). There are 12 buns. Place the empty molds in the preheated oven for a couple of minutes to warm up.

Fill warm molds halfway with dough.

Bake the popovers at 230 degrees for 10-15 minutes. During this time, the buns should puff up and become golden. Lower the oven temperature to 180 degrees and bake for another 15 minutes so that the buns are baked inside. These were baked for 10 minutes at 230 degrees and 15 minutes at 180 degrees.

Immediately remove from the molds (they jump out themselves), cut with a sharp knife (or you can turn it over, there is a hole on the reverse side, they are empty inside). And these baked for 15 minutes at a temperature of 230 degrees and 15 minutes at a temperature of 180 degrees

I propose to diversify your diet and cook popovers - jumping buns that resemble eclairs in shape and taste. They are made from pancake dough, with the only difference being that more eggs are laid. Popovers are baked in the oven in special forms, preferably silicone. These buns can be filled with any filling: for piquant taste you can fill them with cheese or curd mass, and to give them sweetness - fill them with cream using a culinary syringe.

Popovers or jumping buns recipe with photo

You can easily bake them for breakfast, because they are baked for only twenty minutes, and during this time you can make a dressing for popovers. You can pour grated cheese directly into the mold with the dough. In general, improvise as you like.

how to make pancake buns

Ingredients:

• a glass of milk,
• a glass of flour,
• 2 eggs,
• half a teaspoon of salt
• butter according to the number of molds.

Cooking process:

Whisk eggs, salt and milk in a deep bowl.

We take another deep bowl, pour flour into it.

Next, pour the liquid mixture into the flour in small portions: add half the norm of milk, stir well so that there are no lumps and only then pour in the remaining egg-milk mixture. The dough turns out like pancakes, even a little thinner.

Now turn on the oven to warm up to 230 degrees and at the same time prepare the molds. Put a piece of butter in each cell and put in the oven for a minute to melt it. Lubricate the molds with a brush and sprinkle them with flour. Can be lubricated with cold butter or vegetable oil.

Take the dough and fill the molds halfway with it. I did this with a small ladle from a multicooker, very convenient.

We put the molds in the oven, where it is already hot, and after 10 minutes we reduce the gas to 180 degrees. After another 10 minutes, take the buns out of the oven.
We take out the popovers and see how they jumped out of us this time, because they can jump out in different ways. It depends on the dough, the size of the molds and the oven.

Dear hostesses, warm greetings to you!

Today we offer you an interesting and very simple recipe for a delicious breakfast - popovers.

They are also called Yorkshire pudding and popping pancake buns.

Popovers are buns with a secret: whoever tries it once, cooks now!

The secret of their charm is that they are prepared very quickly and easily, even a beginner can handle it.

Well, you choose the filling for popovers yourself!

The buns are crispy on the outside and soft and hollow on the inside. In this cavity, you can put a sweet dessert filling or any other, making them snack bars.

These are so wonderful, let's cook them.

Ingredients

• Eggs - 4 pcs
• Warm milk - 300 ml
• Flour - 225 g
• Salt - 1 tsp
• Melted butter - 1 tbsp. l
• Vegetable oil - 60 ml
• Parmesan and herbes de Provence to taste

Cooking

Let's start by preparing the form. It is most convenient to take these forms for muffins.

Inside each cell you need to pour a little vegetable oil - about a dessert spoon.

Then you need to put the form in an oven preheated to 230 degrees so that the oil is already hot when we start cooking the popovers.

Now we will make the dough for the jumping buns themselves. To do this, break the eggs into a bowl, shake them with a whisk.

Salt, add warm milk (approximately 35 degrees) and melted butter.

Warm ingredients are the secret to the success of this recipe.

Sift in the flour and mix well so that there are no lumps.

The dough is very liquid, about the same as usually goes for pancakes.

It should drip off a spoon or whisk.

When our dough is ready, we take out the heated form with hot oil from the oven.

Pour the dough into each cell almost to the very edge.

At this stage, you can sprinkle some of the future popovers with grated cheese and herbs if you are planning a savory filling for them.

We put them in the oven at 230 degrees. Now the fun begins. We'll see why they're called jumpy buns.

Popovers will begin to swell and literally strive to jump out of shape. Of course, this will not work for them, but it will drum them up great.

We bake them for 15 minutes at a temperature of 230 degrees, after which we reduce the heat to 180 and for another 10-15 minutes we will dry them.

Orient the cooking time according to your oven, you may need a little more or a little less time.

When our Yorkshire puddings are ready, take them out of the mold onto a wire rack or onto a paper towel.

Popovers are crispy, fluffy and amazingly delicious!

When they have cooled down a bit, they can be broken and put the filling in the center.

Several options for toppings for popovers

• cream whipped with powdered sugar, and any berries or fruits
• whipped cream with powdered sugar, cinnamon and nuts
• condensed milk with berries and nuts
• chocolate paste
• cream cheese mixed with garlic and dill and salted red fish
• melted cheese with sausage
• grated cheese with garlic and mayonnaise

Very beautiful and tasty breakfast! invent different fillings, experiment.

Popovers are sure to become a favorite treat in your family.

For those who love more detailed recipes- watch the video on how to make popovers.

Add an article to your notes using the social buttons below, then it will not be lost.

Bon appetit and good mood every day!

Calories: Not specified
Cooking time: Not specified

Popovers are great breakfast buns. They are also called "jumping" - due to the fact that they literally try to "jump" out of their forms during baking. Popovers are a bit similar to, as they are hollow inside and can also be stuffed, like eclairs. But it takes much less time to cook them and they are perfect for breakfast as buns. As a filling, you can use both sweet and unsweetened ingredients. From this amount of ingredients, I got 9 buns for breakfast.



Ingredients:
- flour - 140 grams;
- eggs (large) - 2 pieces;
- butter - 1 tbsp;
- milk - 200 ml;
- salt - 0.3 tsp

How to cook with a photo step by step

Remove eggs, butter and milk from the refrigerator before making popovers. All products before kneading the dough must be at room temperature. Milk can even be slightly warmed up to a warm state. Butter can be melted in microwave oven. Sift flour and prepare salt.




Drive eggs into a deep bowl and add 1/3 tsp of salt.




Using a whisk or a mixer, beat the eggs until light foam is obtained.






Pour the already cooled melted butter and 100 ml of warm milk into the beaten eggs. Whisk it all up a bit more.




Then add little by little wheat flour and mix with a whisk, not allowing the formation of flour lumps. At the end, pour the remaining 100 ml of milk and knead the dough well, which will be like thin pancakes in consistency.




Now the dough needs to be poured into molds. I used silicone molds for cupcakes, which I filled 3/4 of the way with the dough. Silicone forms absolutely nothing to lubricate, unlike metal forms for cupcakes or muffins, which must be lubricated vegetable oil. I do not recommend pouring the dough into paper forms. I know from experience that popovers stick to paper very strongly and it is then difficult to separate it.






Turn on the oven in advance at 230 degrees. Put the popovers in a preheated oven for 15 minutes, leaving the temperature at 230 degrees. Then reduce it to 160 degrees and bake for another 15 minutes. I do not recommend opening the oven door until the buns are completely cooked, otherwise they will simply settle and not be hollow inside. It's best to see how ready they are through the window. oven. For the first 15 minutes, the products will try to “jump” out of the molds right before our eyes, and for the next 15 minutes they will bake inside. Remove the ready-made "jumping" buns from the oven and remove from the molds, let cool. You can start to your liking. I suggest, as one of the snack options, stuffed with grated processed cheese, dill and garlic.




Popovers or popovers are ready for breakfast. They can also be served without toppings.




Bon Appetit!
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Prepared from pancake dough, baked in the oven in muffin tins. Under the influence of high temperature, popovers swell and greatly increase in size, literally jump out of the molds, for which they received their second name “jumping buns”. They are hollow inside, so they can be stuffed like custards, and also served without filling with soup, salad or for dessert.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Yield: 12 pieces

Ingredients

• wheat flour - 140 g
• chicken eggs - 2 pcs.
• butter - 1 tbsp. l.
• milk - 200 ml
• salt - 1/3 tsp

Cooking

First you need to prepare the products. All ingredients must be warm, otherwise the dough will not rise! I broke the eggs into a deep bowl and left for 5-7 minutes to warm up to room temperature. I warmed up the milk - to a temperature of about 50-60 degrees. Melt 1 tablespoon of butter in the microwave. Turned on the oven to heat up to 230 degrees.



Beat eggs with salt until light foam, using a whisk.



Poured into egg mixture melted butter and half warm milk.





The dough should turn out like pancakes. The consistency is liquid, freely flowing from the whisk.



For baking, any cupcake tins are suitable. If they are metal, then do not forget to grease with vegetable oil. Silicone or Teflon do not need to be lubricated. I filled the molds halfway with dough - it turned out 12 pieces.



I sent it to the hot oven. I baked for 15 minutes at 230 degrees - during this time the buns in the oven should rise and swell in size. Then I lowered the temperature to 160 degrees and baked for another 15 minutes - at a lower temperature, the popovers will dry out on the outside and cook inside, they will not be raw.
ATTENTION! Do not open the oven! If the heat is released, then the popovers, like eclairs, will immediately settle.



I immediately took out the finished popovers from the molds (they jump out by themselves). With a sharp knife, she made an incision on each, releasing steam from the bun. If you did everything right, then inside they should turn out to be hollow.



Muffin should be dry, golden and crispy. As soon as the blanks have completely cooled down, you can fill them with any filling: pate, salad, cream, and so on. Can be served warm with tea or coffee. Bon appetit and delicious culinary experiments!