Salted Rosemary Popovers with Honey Butter.
Elevate your brunch with these light and airy popovers, bursting with rosemary flavor and served with luscious honey butter!
Equipment
- Popover pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Popovers:
- 2 tablespoons Land O Lakes Salted Butter melted
- 6 teaspoons Land O Lakes Salted Butter melted
- 3 fresh rosemary sprigs finely chopped
- 1.5 cups whole milk at room temperature
- 3 large eggs at room temperature
- 1.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper optional
For the Honey Butter:
- 6 tablespoons Land O Lakes Salted Butter at room temperature
- 3 tablespoons honey
- 1 tablespoon flaky sea salt for sprinkling
Instructions
Instructions:
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Place the popover pan in the oven for about 5 minutes to heat it up.
- Step 3: In a small saucepan, melt 2 tablespoons and 6 teaspoons of butter over medium heat. Set aside to cool slightly.
- Step 4: In a mixing bowl, whisk together the whole milk, eggs, and melted butter. Gradually add in the flour, kosher salt, and optional black pepper until just combined.
- Step 5: Remove rosemary leaves, chop finely, and fold into the batter.
- Step 6: Pour the batter into the hot popover pan, filling each well about ¾ full.
- Step 7: Bake for 20-25 minutes until puffed and golden brown. Do not open the oven door during baking.
- Step 8: While baking, prepare the honey butter by mixing room temperature butter, honey, and flaky sea salt until smooth.
- Step 9: Serve warm with honey butter on the side.
Notes
- Ensure ingredients are at room temperature for best results.
- Preheating the popover pan is crucial for achieving rise.
- Experiment with herbs like thyme or parsley for variations.
- Leftover batter can be refrigerated for up to 24 hours; stir before using.