Category Archives: Popovers

Bacon and Cheddar Popovers

Bacon and Cheddar Popovers!



One of my husband’s favorite meats is bacon or anything pork related. For Christmas he even received a shirt that  has a pig on it and the T-Shirt says “I like PIG butts and I cannot lie”. Hilarious ! These popovers can be very versatile. If you don’t like the bacon & cheddar cheese combo, you can use your favorite breakfast topping like ham or sausage or even pepperoni and mozzarella cheese. Or if you want to make them vegetarian (like me) you could use feta cheese and sun dried tomatoes.

This recipe yields 8 popovers


  • Preheat oven to 450 degrees.
  • Generously cooking spray the popover pan
  • Fill 4 of the tins with water about 3/4s full


  • Popover pan or muffin tin
  • Oven
  • Measuring cup with spout



1 cup of whole wheat pastry flour

2 large eggs (whisked lightly)

1/4 tsp of Ruth Ann’s Muskego Ave Chicken & Fish Seasoning (Penzey’s Spices) (optional)

1/4 tsp kosher salt

1 cup of skim milk

3 slices of bacon (already cooked & diced)

8 tsp of shredded 2% cheddar cheese ( you can find this at Aldi’s)



  1. Mix together in a medium to large bowl the flour, salt, and Ruth Ann’s seasoning.
  2. Add in the milk and whisked eggs, whisk the batter to incorporate ingredients together fully.
  3. Pull the batter in 8 of the 12 vessels using a measuring cup with a spout filling the tins about 2/3s full.
  4. Top each popover with 1 TB of diced bacon and 1 tsp of cheddar.
  5. Place the popovers in the preheated oven at 450 degrees for 15 minute ( no peaking). Peaking with allow steam to remove and that is what create the beautiful popover shape.
  6. Once time has elapsed decrease temperature to 350 degrees and place the timer on for an additional 15 minutes or until popovers are a deep golden brown. Please make sure not to under bake the popovers.
  7. Place the popover pan on a wire rack to cool slightly prior to taking the popovers out of tins.
  8. Enjoy!



Rhubarb Buckwheat Popovers


Yesterday my husband and I went downtown to the strip district, bottom line my favorite place to bike and market shop in the warmer months. One of my favorite kitchen stores had a popover pan half off. Yahtzee only $10.99!  I was so excited, I’ve been wanting a popover pan for 2 years. Today, I had to make something with it! Savory or sweet decisions, decisions. I debated for a while but after pruning the brushes and doing yard work yesterday I noticed my rhubarb plants were starting to grow. They reminded me I have a few frozen bags of rhubarb in the freezer. 

Yields mini 10 popovers


1/2 cup buckwheat flour

1/2 cup AP flour

1 cup skim milk

2 large eggs

1 tsp blood orange zest

1/2 tsp pure vanilla extract 

1/4 cup kosher salt

1/2 Cup raw sugar plus 1 tsp

1 cup of fresh rhubarb or frozen (thawed and excess water removed) 

Pre directions

Preheat oven to 375. Cooking spray 10 of the 12 popover vessels. 

Place tsp of raw sugar with rhubarb and toss to coat and set aside.


1. Whisk skim milk, orange zest, vanilla, and eggs together to fully incorporate.

2. Add buckwheat, flour, salt, sugar. Whisk to fully incorporate. 


3. Place batter evenly amongst 10 popover vessels pre cooking sprayed with Pam or alternative. Top batter  with rhubarb 1 to 2 TB. Bake at 375 for 30 to 32 minutes. 

Remove from oven and enjoy! 

   Dust with powder sugar if you desire or homemade rhubarb jam.