Serious Eats: Recipes

Healthy & Delicious: Lemon Popovers

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

Let’s get this out of the way: popovers are not a health food. If you want vitamins and minerals and all that jazz, you’re better off eating a banana.

However, if you’re in the mood for a big ol’ breakfast bread, but want to avoid scarfing 400 calories, popovers are wonderful alternatives to croissants, doughnuts, and muffins. Light, airy, and exemplary vessels for jam and honey, they make excellent snacks or little meals. Especially when paired with, say, a banana.

Alas, the problem inherent in popovers is that occasionally, they fail to pop up and over. You’ll notice that my Lemon Popovers from the most recent issue of Food & Wine, only made it about halfway before giving up. I chalk this up to two things. First, a super-testy oven, and second, my lack of a nonstick muffin pan. The recipe said to use one, and I ignored it. Because I’m a punk. And that's what we do.

They were tasty, though, and I suggest making them. Or, if you don’t want a lighter version with no lemon flavor, try Betty Crocker’s recipe. It's pretty foolproof, as Ms. Crocker knows baked goods, among other things.

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