Photo: StarWitness

We had a perfect July 4 weekend. Picnics every day with old friends. Atticus’s first official fireworks on the Hudson. Sunny weather (finally!). And, need I say, copious amounts of good food. (I’ll be hounding my friend, Jude, for his barbeque chicken recipe and, with any luck, posting it here soon.)



The ChowFamily even went out for a meal at our local Carroll Gardens’ eatery Buttermilk Channel. Not only was everything fresh and delish, but it was super kid friendly, too. They delivered popovers to the table as soon as we sat down since they obviously know that long waits for food a grumpy ChowBaby makes.



And when the ChowPapa reminisced about the days when I used to make popovers almost every weekend, I was inspired to get back in the game. These things are so easy. Seriously. There’s absolutely no good reason not to bake them all the time. Especially when you make the “mini” version in regular muffin tins so they are perfect handhelds for little fists. I spread ours with Banana Strawberry Butter that I amped up with a bit of flaxseed and wheat germ so I didn’t have to feel guilty when the 3 of us polished off the whole batch.

Popovers

(for kids 10+ months)



1 cup organic all purpose flour

1/2 tsp salt

1 tbsp organic unsalted butter, melted (plus a little extra for greasing the tin)

2 large organic brown eggs

1 1/4 cup organic whole milk



1. Preheat oven to 450 degrees.



2. With butter, grease a regular muffin tin (that’s what I use instead of a popover tin since we try to multipurpose everything in our kitchen—plus, the popovers are littler making them just right for little hands).



3. In a large bowl, mix together flour and salt.



4. In a medium bowl, mix together the butter, eggs, and milk. Add to the flour mixture and stir gently until just blended. Do not overmix.



5.  Fill the muffin tins 2/3 full.



6. Bake for 15 minutes at 450 degrees. Then reduce heat to 350 degrees and bake another 20 minutes until golden brown and crusty.



7. Remove from oven. Remove from tins. Puncture to let steam out. Serve immediately.