Popovers take the place of Yorkshire pudding whenever we serve roast beef at The Kitchen Mouse’s house. Also very good when served for a special breakfast. This recipe makes 6 to 8.
1 cup sifted flour
1/2 t. salt
1 cup milk
1 T. vegetable oil
Step 1. Preheat oven to 425 degrees. Grease metal cupcake tins or popover pans and set aside. If glass or earthenware cups are used, place these on a baking sheet in the oven to heat; remove and grease just before filling.
Step 2. Measure all ingredients into a bowl and beat with a mixer until mixture is very smooth.
Step 3. Fill cups a little less than half full and bake in preheated oven, without peaking, about 35 minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each with a knife and bake 5 minutes longer. Serve immediately with roast beef and gravy.