In this age of cutting down on salt, it's very easy to forget adding the salt, especially since we think salt is only a flavor enhancer, added as a taste treat. Little did Marash Girl know that salt was used for anything else, until her popovers didn't pop. Here's what happened. Visiting Staten Island Baby for the weekend, Marash Girl brought along her vintage popover pan (difficult to find them made of steel or cast iron, without the required by industry standard non-stick) and promised her cousin to make popovers for Sunday Breakfast. And popovers she made. In abundance. She preheated the oven to 450 and began.
Batch #1. 1 cup whole milk, 1 cup unbleached white (wheat) flour, 2 eggs. Ah . . . let's see . . . . . whoops! It barely popped. Why? The eggs were fresh from the hen, and jumbo in size, eggs that Staten Island Baby had bought from the Farmer's Market the day before.
Let's just make another batch, suggested Staten Island Baby.
Batch #2. 1 cup whole milk, 1 cup unbleached white (wheat) flour, 2 large eggs. The popover pan was still hot from the previous batch. Stir it up, divide the batter into 6 popover cups, and pop the pan into the 450 degree oven (which we reduced to 400 after 15 minutes, turning the pan around so that both sides got browned evenly). Pop they did, a bit more, but still disappointing.
Popover experiment #3, this time with a dash of salt and a hot pan. The result? Perfect popovers popped two times higher than the popover pan. It always helps to have a scientist in the family!