• Preheat your oven to 425 degrees F.
• Divide the butter between the cups of your popover pan – about 3/4 tsp to each cup
• Gather all of your ingredients and supplies.
• Combine the flour and salt in a small bowl. This is the bowl you add any herbs or spices to that you plan to use.
• Warm your mik to 115-125 degrees F.
• Put your pan with the fat (butter or lard) in the cups in the oven to preheat.
• Add the eggs to a large mixing bowl and whisk them using your electric mixer until they turn pale yellow and full of air.
• While pouring the milk into the bowl, continue whisking until it is frothy.
• To avoid overmixing and losing the air, I switch to my hand whisk and gradually add the flour mixture to the egg mixture.

  Do not dump it all at once; this will remove air from the batter.
• Gently combine using the over and under folding technique – just until the flour is incorporated.

  Your batter should be the consistency of pancake batter or heavy cream with small lumps in it.

  You can use your electric mixer, but stop mixing as soon as the flour is incorporated.
• Avoid overmixing. This removes the air from the batter and will cause deflated popovers.

  The air is your only rising agent.

  If you overmix Einkorn flour in any recipe, the baked product will collapse as it cools, so there’s double jeopardy involved with overmixing in this recipe.
• Quickly remove the preheated pan from the oven and close door immediately.
• Fill each cup 3/4 full of batter and immediately place the pan back in the oven.
• Bake for 25 minutes at 425 degrees F.
• Without opening the oven door, turn the temperature down to 325 degrees F and bake for another 15 minutes.
• They should be puffed up and golden brown when done.
• Immediately remove the popovers from the pan and place them on a cooling rack.
• Use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help to avoid collapsing.
• Serve as soon as possible.

For Cinnamon Sugar Einkorn Popovers

• Add 1 tsp of ground cinnamon and 1 Tbs of sugar to the flour and salt bowl.
• Add 1 tsp vanilla to the batter before adding the flour.
• Add flour mixture to egg and milk as directed above.
• While the popovers bake, combine 1/4 cup sugar and 2-3 tsp cinnamon in a small bowl.
• Melt 1/4 cup butter.
• When you remove the popovers from the pan to the cooling rack, use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help them avoid collapsing.
• Brush them with the butter and sprinkle the cinnamon sugar over the tops, or put the cinnamon sugar in a bowl and roll them in it.
• Serve as soon as possible.

For Garlic Butter Popovers

• Crush 2-3 cloves of garlic (adjust to your taste) with a garlic press or chop very fine.
• Add this to the flour and salt in their separate bowl. Add flour mixture to egg and milk as directed.
• Melt 1/4 cup butter and add fresh crushed garlic or garlic powder to the butter and combine well.
• When the popovers are out of the oven, place them on a cooling rack, and use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help to avoid collapasing.
• After you’ve poked the holes, brush the tops and sides with the garlic butter.
• Serve as soon as possible.