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Hi Hat Popovers (VRP 007)

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Hi Hat Popovers are a delightful baked treat known for their impressive rise and airy texture. Made with just a few simple ingredients, these popovers are a versatile addition to any meal, from breakfast to dinner.

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Hi-Hat Popovers

Hi Hat Popovers

Front of the Hi-Hat Popovers recipe card.

Hi Hat Popovers

Back of the Hi-Hat Popovers recipe card.

I wonder who wrote the note “Hi how are you?”

Food History

Popovers, an American version of Yorkshire pudding, were first popularized in the United States in the late 19th century. They get their name from how the batter “pops over” the tops of the molds while baking, creating their characteristic tall, hollow shape.

Recipe Discussion

The recipe for Hi Hat Popovers is straightforward, focusing on the essentials: eggs, milk, flour, and a touch of salt for flavor, with melted shortening added to ensure a crispy exterior. The key to their impressive height lies in the vigorous beating of the batter, which incorporates air and contributes to their light texture. Starting the baking process in a scorching oven helps the batter rise rapidly, and lowering the temperature allows the popovers to firm up without burning.

Serving Suggestions

Serve Hi Hat Popovers from the oven to take advantage of their crisp exterior and steamy, airy interior. They are perfect with a pat of butter and jam for a sweet treat or alongside a roast with gravy for a more savory option. For a brunch twist, fill them with scrambled eggs and herbs.

Preparation Tips

  • Ensuring Rise: Ensure all ingredients are at room temperature to help the popovers puff up as much as possible.
  • Avoid Opening the Oven: Keep the oven door closed during the initial high-temperature baking to prevent the popovers from collapsing.
  • Pricking the Tops: Pricking the popovers towards the end of baking helps release any trapped steam, preventing them from becoming soggy.
  • Baking Vessels: Use a dedicated popover pan for best results, but muffin tins can work if filled only halfway to give space for expansion.


  • They will be their crusty best if baked alone.
  • I prefer to bake my popovers in a popover pan for more depth for the popover.


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Hi-Hat Popovers Recipe

Hi Hat Popovers
Yield: 6 - 8 servings

Hi Hat Popovers

Cook Time: 45 minutes
Total Time: 45 minutes


  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 tablespoon shortening, melted


  1. Beat egg thoroughly
  2. Add milk then sifted ingredients (flour and salt)
  3. Add shortening
  4. Beat until smooth with rotary beater
  5. Fill oiled custard cups or muffin pans 1/2 full
  6. Bake in very hot oven (475 degrees) for 15 minutes and then in a moderate oven (350 degrees) until firm (approximately 30 - 35 minutes)
  7. - 3 minutes before removing oven, prick to let steam escape

Whether you’re introducing someone to the joy of popovers or perfecting your own popover recipe, Hi Hat Popovers offer a satisfying blend of simplicity and elegance. Light, buttery, and golden, they’re sure to bring a touch of sophistication to your table.

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