I love popovers so so much. They’re buoyant, and eggy, and gorgeous. These guys are a little different than popovers in that they’re bigger, browner, and a little more savory. This recipe is adapted by one of my favorite vintage cookbooks: Helen Brown’s West Coast Cookbook. If you love American regional cuisine and its history, Helen Brown is a go-to for all things west coast. She doesn’t mention what’s particularly “Portland-esque” about these little guys, but she does say, “These are really individual Yorkshire puddings, (but) Yorkshire pudding with a difference!”
A 12 ounce ramekin means that these are more like a popover side than a little muffin-y thing on your bread plate, so enjoy the gluttony!
For two 12 ounce ramekins
1 garlic clove, minced
1 teaspoon kosher salt
1 cup milk
1 cup all purpose flour
2 tablespoons meat drippings, bacon fat or melted butter
Preheat oven to 450F.
In a medium bowl, beat the eggs, adding the garlic and salt, then the milk and flour. Grease ramekins with bacon fat (or melted butter) and heat in the oven for 2 minutes. Fill the ramekins 2/3 full with batter and bake for 10 minutes. Then turn down the heat to 350 F and bake for another 25 minutes. Slice with a knife when done to release the steam. Enjoy!