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.

popover, breakfast
Yield: Makes 9 popovers
Author: Cooking Light


These amazing popovers from Cooking Light never fail.
Prep time: 10 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 19 M


  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup 1% low-fat milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • Cooking spray
  • 1 teaspoon vegetable oil


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Serve immediately with butter and jam.

Nutrition Facts



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Nutritional information from Cooking Light.

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