By Randy Graham
Here’s my mom’s recipe for traditional American-style popovers. She’s been gone many long years but I can still smell them as they came from the oven. My brother, John, and I ate them warm with a bit of butter and jam. I also remember the kitchen on Minnie Street in Hayward where they were made. The kitchen was so narrow that, as a teenager, I could stretch out my arms and simultaneously touch the oven on the left and the refrigerator on the right. I did that only once: The wiring wasn’t grounded properly so if you touched both at once you got a pretty good shock.
I was thinking of that kitchen the other day as I ordered a new gas range for our kitchen. Can’t wait to make mom’s popovers in my new oven. When it arrives this will be the first thing I make in her honor.
2 large eggs
1¼ cups milk
1 tablespoon melted butter
1 cup white flour (I like to substitute ½ whole wheat
for ½ of the white)
¼ teaspoon salt
Preheat oven to 450°.
Grease a muffin pan. I use my mom’s heavy old cast-iron pan, … Read More