View source for Popover

{{short description|Light, hollow roll made from an egg batter}}
{{for|the type of dress|Popover (dress)}} {{for|the graphical control element|Popover (GUI)}}
{{Use American English|date=March 2024}}
{{Use mdy dates|date=March 2024}}
{{Infobox prepared food
| name               = Popover
| image              = Popovers 2.jpg
| image_size         = 250px
| country            = [[United States]]
| type               = [[Pastry]]
| main_ingredient    = [[Batter (cooking)|Batter]] ([[egg (food)|eggs]], [[flour]])
}}

A '''popover''' is a light American pastry made from an [[egg (food)|egg]] [[Batter (cooking)|batter]] similar to that of [[Yorkshire pudding]], typically baked in [[muffin tin]]s or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either sweet, topped with fruit and cream/or jelly for [[breakfast]]; or savory at afternoon [[tea]] with cold cuts.

==Name==
The name "popover" in [[American English]] comes from the fact that the batter swells or "pops" over the top of the tin while baking; in [[Swabia|Swabia]], sweet (sugared) Swabian popovers are called ''Pfitzauf''.

==History==
The popover is an American version of [[Yorkshire pudding]] and similar batter puddings made in [[England]] since the 17th century.<ref>{{Cite book|url=https://books.google.com/books?id=bKVCtH4AjwgC|page= 551|title=On Food and Cooking: The Science and lore of the Kitchen|isbn=9780684800011|last1=McGee|first1=Harold|date=2004-11-16|publisher= Simon and Schuster}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=z3DtPQAACAAJ|title=James Beard's American Cookery|isbn=9780883659588|last1=Beard|first1=James|date=1996-10-01|publisher=Galahad Books }}</ref>{{how|How is it different?  Please distinguish.|date=November 2021}}

The oldest known reference to popovers dates to 1850.<ref>''[[Oxford English Dictionary]]'', 3rd edition, 2006, [https://www.oed.com/view/Entry/147863 ''s.v.'']</ref> The first cookbook to print a recipe for popovers was in 1876.<ref>{{cite book |url=https://archive.org/details/practicalcookin00hendgoog |page=[https://archive.org/details/practicalcookin00hendgoog/page/n76 71] |quote=Practical Cooking. |title=Practical Cooking and Dinner Giving |publisher=Harper & brothers |year=1876 |last=Henderson |first=Mary F. |accessdate=2009-10-11}}</ref>

A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.<ref>Evan Jones, ''American Food: The Gastronomic Story'', 1975, p. 102</ref> Other American popover variations include replacing some of the flour with [[pumpkin]] puree and adding spices such as [[allspice]] or [[nutmeg]]. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.{{Cn|date=February 2025}}

==References==
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{{American bread}}
{{Cooking-stub}}
{{US-cuisine-stub}}
[[Category:American breads]]
[[Category:Breakfast dishes]]
[[Category:Quick breads]]