4 slices bacon, cooked crisp, drained, and finely minced (rendered bacon grease reserved)
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole milk, at room temperature
2 Tbsp (30 mL) unsalted butter, at room temperature
1/2 tsp (2.5 mL) alderwood smoked salt or kosher salt
3 large eggs, at room temperature
Preheat oven to 400°F (200°C). Using the reserved bacon grease, lightly grease the six holes of a popover pan and set it aside.
In the bowl of a food processor using a metal blade, combine the flour, milk, butter, salt, and eggs and process until the batter is smooth. Divide the batter equally among the popover holes. Sprinkle the tops of the popovers with the bacon and bake for 25 minutes (do not open the oven door!), or until the popovers puff up and are nicely browned. Lower the temperature to 350°F (175°C) and continue baking for an additional 15 to 20 minutes. This added baking time will help set the center of the popovers. (There always is a little doughy center, no matter what you do—and this is my mother-in-law’s favourite part.) Serve immediately! The popovers will only hold their puffiness for a few minutes.
After cooling, deflated Porkovers can be wrapped in plastic and placed in a zip-top bag in the freezer. (Yes, I double-wrap them!). To reheat, bake in a 350°F (175°C) oven for 15 minutes. They make great soppy shovels for eating gravy and soup.
Recipe adapted fromThe Whole Hog Cookbook by Libbie Summers (Rizzoli New York, 2011). Reprinted with permission. All rights reserved.