Popover

For the type of dress, see Popover (dress).

For the graphical control element, see Popover (GUI).

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.

Popover

Type	Pastry
Place of origin	United States
Main ingredients	Batter (eggs, flour)
Media: Popover

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.^[1][2][how?]

The oldest known reference to popovers dates to 1850.^[3] The first cookbook to print a recipe for popovers was in 1876.^[4]

A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.^[5] 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.^{[citation needed]}