popover
{{short description|Light, hollow roll made from an egg batter}}
{{for|the type of dress|Popover (dress)}} {{for|the graphical control element|Popover (GUI)}}
{{Use American English|date=March 2024}}
{{Use mdy dates|date=March 2024}}
{{Infobox prepared food
| name = Popover
| image = Popovers 2.jpg
| image_size = 250px
| country = United States
| type = Pastry
| main_ingredient = Batter (eggs, flour)
}}
A popover is a light American pastry made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either sweet, topped with fruit and cream/or jelly for breakfast; or savory at afternoon tea with cold cuts.
Name
The name "popover" in American English comes from the fact that the batter swells or "pops" over the top of the tin while baking; in Swabia, sweet (sugared) Swabian popovers are called Pfitzauf.
History
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.{{Cite book|url=https://books.google.com/books?id=bKVCtH4AjwgC|page= 551|title=On Food and Cooking: The Science and lore of the Kitchen|isbn=9780684800011|last1=McGee|first1=Harold|date=2004-11-16|publisher= Simon and Schuster}}{{Cite book|url=https://books.google.com/books?id=z3DtPQAACAAJ|title=James Beard's American Cookery|isbn=9780883659588|last1=Beard|first1=James|date=1996-10-01|publisher=Galahad Books }}{{how|How is it different? Please distinguish.|date=November 2021}}
The oldest known reference to popovers dates to 1850.Oxford English Dictionary, 3rd edition, 2006, [https://www.oed.com/view/Entry/147863 s.v.] The first cookbook to print a recipe for popovers was in 1876.{{cite book |url=https://archive.org/details/practicalcookin00hendgoog |page=[https://archive.org/details/practicalcookin00hendgoog/page/n76 71] |quote=Practical Cooking. |title=Practical Cooking and Dinner Giving |publisher=Harper & brothers |year=1876 |last=Henderson |first=Mary F. |accessdate=2009-10-11}}
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.Evan Jones, American Food: The Gastronomic Story, 1975, p. 102 Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.{{Cn|date=February 2025}}
References
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{{American bread}}
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