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Truth be told, I’ve never even had a popover but when I read that September 1st is National Cherry Popovers Day, I ordered some pans and looked up a recipe. I found plenty of fruity popover recipes but couldn’t find an cherry popovers recipe. After experimenting with a few different recipes and mixing things up, I ended up with this version of Cherry Popovers! Why not give ’em a try for this unique national holiday!
Cherry Popovers Recipe –
- 1 3/4 cups whole milk
- 2 cups all-purpose flour
- 3/4 teaspoons salt
- 1 teaspoons sugar
- 1/2 teaspoon baking powder
- 3 large eggs, room temperature
- 1/2 cup Fresh cherries (washed, pitted and dried), diced
- Pre-heat the oven to 450 degrees F
- Place the milk in a bowl and microwave on high for 2 minutes.
- Sift the flour, salt, and baking powder together in a large mixing bowl.
- Using the whisk attachment on an electric mixer, crack the room temperature eggs into the bowl and beat on medium speed for about 3 minutes, until foamy.
- Turn the mixer to low and add the warm milk.
- Gradually add the flour mixture and beat on medium speed for about 2 minutes.
- Let the batter rest for about 1 hour at room temperature.
- Fold in cherries after the batter sits for an hour.
- Spray a popover tin generously with nonstick spray (or use lotus liners).
- Fill the popover cups almost to the top with the batter and place the popover cups on a cookie sheet.
- Bake for 15 minutes.
- Turn the oven down to 375 degrees F and continue baking for an additional 30 to 35 minutes. The popovers should be a deep golden brown on the outside.
- Turn the cherry popovers out of the pan and serve hot.
Note: Make things easier by having room temperature eggs and warm milk before mixing.
I think Cherry Popovers would be great for February, too, since that’s National Cherry Month.
Do you think you’ll try making Cherry Popovers?