Classic Breakfast Popovers (No Buttermilk) - Lime Variation

1.Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin or a popover pan with butter. Place the pan in the preheating oven for at least 5 minutes to get it very hot.

2.In a medium bowl, whisk together the flour and salt.

3.In a separate bowl, whisk the eggs until lightly beaten. Whisk in the milk and fresh lime juice and let stand for 5 minutes to allow the milk to slightly curdle, mimicking buttermilk. Then whisk in the melted butter until well combined.

4.Pour the wet ingredients into the dry ingredients and whisk until just combined. A few small lumps are okay; do not overmix.

5.Carefully remove the hot pan from the oven. Fill each cup about two-thirds full with the popover batter.

6.Immediately place the pan back into the hot oven. Bake for 20 minutes at 425°F (220°C).

7.Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the popovers are golden brown and firm.

8.Once baked, carefully remove the popovers from the pan and serve immediately.