For its bread service, Mariposa Restaurant at Neiman Marcus in Honolulu serves popovers with a delicious lilikoi butter. I found a recipe but when I tried to make them it wasn't the same. Instead of being airy, they were dense. After hearing about my baking disaster a friend recommended the popover recipe from Cooking Light. She said it never failed her and it hasn't failed me either.
To get the height you will want to use a popover pan. But you could also make slightly smaller popovers in a muffin tin.
I serve the popovers with my homemade apricot jam. It's a great start to breakfast or brunch or a morning tea break.
Popoversfrom Cooking Light
1 cup all-purpose flour
½ teaspoon salt
1 cup 1% low-fat milk
2 large eggs
1 tablespoon butter, melted
1 teaspoon vegetable oil
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture, stirring well with a whisk. Stir in butter.
Coat 9 popover cups with cooking spray; brush oil evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375° for 40 minutes or until golden.
Serve immediately with butter and jam.