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Popovers with bacon and maple syrup

Jill Dupleix
Jill Dupleix

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Mini Dutch babies with maple syrup and crispy bacon.
Mini Dutch babies with maple syrup and crispy bacon.William Meppem

They start with batter, like a pancake, but these oven-baked "Dutch baby" popovers rise in the oven. At once crunchy and soft, they're just begging for bacon and maple syrup.

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Ingredients

  • 3 large eggs

  • 125g plain flour

  • ½ tsp sea salt

  • 150ml milk

  • 1 tbsp maple syrup, plus more to serve

  • 8 thin rashers streaky bacon, rindless

  • 6 tsp vegetable oil

  • 1 tbsp roughly chopped parsley

Method

  1. Step 1

    Whisk the eggs in a bowl, then sift in the flour and salt and whisk until smooth. Gradually whisk in the milk and maple syrup until smooth. Strain into a jug and refrigerate for 1 hour.

  2. Step 2

    Heat the oven to 180C fan-forced (200C conventional). Arrange bacon on a baking tray lined with baking paper, and bake in the oven until crisp, about 10 minutes. Remove and keep warm.

  3. Step 3

    Increase the oven temperature to 205C fan-forced (225C conventional). Using a 12-hole muffin tin, place half a teaspoon of oil in each hole and heat in the oven for 3 minutes. Carefully remove the hot muffin tray, and pour batter into each hole until one-third full. Quickly return to the oven and bake, undisturbed, for 15 minutes or until the popovers are puffed and golden brown.

  4. Step 4

    Pile onto plates and serve immediately with bacon, parsley and lashings of maple syrup.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.smh.com.au/goodfood/recipes/popovers-with-bacon-and-maple-syrup-20220228-h221d0.html