Easy Garlic Parmesan Popovers

Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

Have you ever had a popover before? Because if you haven’t, well, you’re pretty much missing out on something epic here. See, a popover is very similar to Yorkshire pudding, typically baked in muffins tins or a popover pan and made into a very light and hollow roll.

Now with the help of my brother-in-law, I’ve come to learn that the secret to the best popovers is actually bacon fat. He saves and saves bacon fat all year long just for these popovers to be made during the holidays. And bacon fat really makes the difference here. He tested these popovers with duck fat and they were simply not the same. It’s all the bacon.

But not only does the bacon fat play a crucial role but it’s just as important to use room temperature milk and eggs, as well as a very hot oven to preheat your pan. And as always, there’s absolutely no peeking during baking time or else these babies will simply not pop.

From there, you can slather on some melted butter and sprinkle on that freshly grated Parmesan. But remember, these are best served hot right out of the oven!