Perfect Moment Breakfast Pops

It was early in the morning on a Saturday and my oldest and I were the only two awake.  We were sitting in the library on the the nylon-covered, mustard yellow sofa I had picked up for a steal at the thrift shop.  I knew it was the perfect couch the moment I saw it.  It had, undoubtedly, come out of some old lady’s house.  I imagined that she had bought it new and it had perfectly matched her appliances, her paisley print draperies, or a color in her brand new shag carpet.  (I may be mixing my decades, but ignore that and just think about the picture and the color). Decades after that, it had home in my yellow-striped library.

As my son and I sat there, probably sliding on the cushions, (because this was before my brilliant brother-in-law suggested we put a rug gripper pad under the cushions to prevent them from sliding), he was cuddled under a blanket and I had my feet tucked up under me.  The early sun was coming up over the cedar hedge at the back of the property, the top branches of the trees were just starting to be lit, and it was just light enough that we didn’t need the fixture on for reading.  I’m sure he was paging through a Mad Magazine book or something else non-committal.  I had gotten out the cookbook I had made for my grandma to contemplate breakfast.

I scanned the bread recipes first and had almost decided on a coffeecake when I noticed the recipe for “Breakfast pops.”  I read through the recipe and realized that the proportions and ingredients were close to a classic popover recipe.  I normally use Alton Brown for the execution of my popover recipes. Finding this recipe made me very excited because we LOVE popovers.  

You all may remember the last time I made a popover type recipe on this blog.  It didn’t work out so well.  Making the choux pastry for the Danish Puff was significantly more successful.  However, I wasn’t going to let that stop me, I have made successful popovers lots of times.  I’d never let one bad experience in the kitchen put me off of something forever. 

Have you ever had a popover?  My grandma used to make them for me.  There was this restaurant in the town where I grew up that served popovers in their bread basket.  I insisted that my date take me there before the formal dance.  It was sort of an old people place and we didn’t see anyone we know.  But this should give you a good idea of how good popovers are. 

Popovers, like Dutch babies and Yorkshire pudding (or the apple pancake from Original Pancake House), rely on eggs to give them their lift.  When you pour the batter into hot well greased tins, the batter immediately starts cooking.  Once in the oven, the steam inside the batter causes it to continue to rise until it pops up over the top of the tin. This creates a wonderful pocket in the middle of the bread that is perfect for vehicle for getting homemade jam or Apple Marmalade into your mouth.

These Breakfast pops are not exactly like other popovers.  They are a little denser and a little sweeter.  Their sturdiness made them the a great base for the kids to stack fruit and grapefruit curd.  The little flakes are maple sugar flakes from my trip to Canada.  The larger ones are corn flakes that I had intended for yogurt parfaits.

This recipe is a keeper.  If you don’t already have a go-to popover recipe for breakfast, try this one.  It takes about the same time as muffins, but is so much more fun.  I’m not going to retype the instructions since Alton Brown does such a good job of outlining the process.

The Recipe:

Breakfast Pops

1 cup sweet milk
2 eggs
1 ½ cups flour
½ tsp salt
1 TB butter
1 TB sugar

Bake in gem pans

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