I am a popover nut. I will actually forgo the main course of a meal in order to fill up on popovers because everyone knows they taste best when they’re HOT OUT OF THE OVEN.
This recipe yields 6 popovers and uses only ½ cup of Amish Friendship Bread starter. I used a regular muffin tin and filled every other cup, but real aficionados prefer a popover tin like the one I’m giving away below, which leaves plenty of space around each popover (this mini popover pan is pretty cute, too).
The trick to successful popovers is having everything ready. The ingredients are simple: starter, milk, eggs, salt, flour–but temperature control is paramount. The milk needs to be warm to the touch (above room temperature but not hot), and you’ll need either nonstick spray or melted butter ready. Also, the muffin tin (or popover pan) needs to be warm BEFORE you add your batter.
Heat the muffin tin first. You can place it in the oven while it’s preheating at 450° F, then go ahead and make the batter (recipe below). Be careful not to overmix.
Have your nonstick spray or a silicone/wooden brush with melted butter ready (I’ve tried this without oiling the tins and sometimes they don’t pop out as well). Carefuly remove the hot pan from the oven and quickly spray or brush each cup with melted butter.
Quickly pour batter into muffin cups until ½ to ¾ full.
Carefully slide the tin into the oven. Bake for 10-12 minutes, then reduce heat to 350° F and bake for 10 more minutes or until popovers are golden brown and crusty. Remove and make a small slid in each side with a sharp knife.
Serve immediately. It’s great alongside a soup, salad or main dish–or grab some jam or jelly and enjoy.
- ½ cup Amish Friendship Bread Starter
- 1 cup milk warm to the touch but not hot
- 3 large eggs
- ¾ teaspoon salt
- 1 cup flour
- 2 tablespoons butter melted
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Preheat oven to 450° F (232° C). Place muffin or popover tin inside.
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In a small pan, warm milk.
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In a medium mixing bowl, combine starter, milk, eggs and salt. Add flour until just incorporated--a few lumps are okay. Be careful not to overmix.
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Carefully remove muffin or popover tin and brush with melted butter or use a nonstick spray. Quickly pour batter into every other muffin cup (or, if using a popover tin, fill every cup). Fill to ½ full.
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Return to oven and bake for 10-12 minutes, then reduce heat to 350° F (177° C) . Bake for an additional 10 minutes or until popovers are golden brown and crusty.
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Remove from oven and make a small slit on the side of each popover. They'll deflate a little bit.
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Serve immediately and ENJOY!
Do not open the oven door while popovers are baking or they might collapse.
Some twists:
For cinnamon-sugar popovers: Melt ¼ cup of butter and prepare ¼ cinnamon sugar. Immediately after removing popovers from oven, brush each popover with melted butter then roll in cinnamon-sugar.
For cheddar-herb popovers: Mix 2 teaspoons dried herbs or fresh chives and ⅓ teaspoon garlic powder to the flour. Prepare batter, folding in ½ cup grated cheddar towards the end (be carefully not to overmix). Follow instructions for baking.
And (drumroll), I’m giving away this Bellemain 6 Cup Nonstick Popover Pan. From now until 11:59 pm PST, November 17, 2017, US only. Good luck!
- Vertical cups for maximum rise
- Nonstick finish lets popovers slide right out
- Durable, welded metal
- Dishwasher safe
ENTER HERE ON RAFFLECOPTER
>> Have you tried this recipe? Share your best pic with us or leave a comment below and let us know how it worked for you!
Shari says
October 12, 2017 at 2:05 amThank you for the full instructions on making popovers. I’ve never made or eaten popovers. I’ll have to give it a try.
Virginia says
November 16, 2017 at 6:08 amI have not tried popovers yet. But, I’m looking forward to it.
Ann Thompson says
October 12, 2017 at 9:03 amI am always amazed at the variety of treats that can be made with friendship bread starter! But I really love the savory options, they are extra special.
Have you ever thought of making something new with cheese? hint, hint…
Ann Thompson
Darien Gee says
October 19, 2017 at 7:20 pmHi Ann! Any special requests? 😉
Beth S. says
October 12, 2017 at 9:47 amWould love to win this pan!
Beth S. says
October 12, 2017 at 9:48 amI would like to see a tutorial on how to use the popover pan!
Darien Gee says
October 19, 2017 at 7:21 pmHi Beth! It’s the exact same process as above except you can fill every cup instead of every other. Also, the manufacturer of this pan says you don’t need to butter or oil the cups, which saves an extra step. Good luck!
Sharon Caldwell says
October 12, 2017 at 10:11 amWould love to win!
marjorie lavender says
October 12, 2017 at 10:19 amI need a refresher course on bread making in general using the starter.
Darien Gee says
October 19, 2017 at 7:23 pmHi Marjorie! Your 101 is right here: https://www.friendshipbreadkitchen.com/amish-friendship-bread/
Glenda Rogers says
October 12, 2017 at 10:30 amI love the savory uses for Amish Bread! I already know I love the sweet breads and all of my friends and family look forward to the holidays.
Monica Greaney says
October 12, 2017 at 11:13 amAny good biscotti recipes?
Darien Gee says
October 19, 2017 at 7:23 pmHi Monica! Here are a few biscotti recipes using the starter: https://www.friendshipbreadkitchen.com/?s=biscotti
Kathy says
October 12, 2017 at 1:30 pmWould love to win this pan! Have tried many of your recipes and have enjoyed them all! My young Grandkids love th lemon cheesecake bread the best!
Charlotte Moore says
October 12, 2017 at 1:50 pmWould love to win. I have never made popovers nor eaten them. Thanks for the chance to win.
LIza says
October 12, 2017 at 2:28 pmmaybe fill them with yummy goodness
Janet Reinhart says
October 12, 2017 at 10:04 pmI hadn’t thought about popovers for years! What a great use of Friendship Bread Starter! I’d LOVE to win that cute pan!
Annie says
October 13, 2017 at 12:17 amGreat idea, especially with winter on it’s way .. popovers will warm your soul!
Elley says
October 14, 2017 at 8:26 amI LOVE the friendship bread… but never thought about doing the “muffin” style. Thanks for sharing – Im going to try this!
Elley says
October 14, 2017 at 8:28 amWould LOVE to win the cute pan too! 🙂
Kathy Kincheloe says
October 14, 2017 at 8:48 amWould love to win this.
I would love to see recipes made with Splenda.
I would also love to see if there are any low carb recipes available!
Darien Gee says
October 19, 2017 at 7:31 pmHi Kathy! Yes, I am working on some healthier variations — check back soon! Any special requests? 🙂
Bobbie says
October 15, 2017 at 7:14 amReally would love to win the pan.I bought the Cook book and my whole family loves all the Amish goodies I make them now.Thanks so much for all the great delicious recipes.
Darien Gee says
October 19, 2017 at 7:32 pmHi Bobbie! Thanks for being a part of the Friendship Bread Kitchen — I appreciate the support! 🙂
KIMberly says
October 15, 2017 at 12:50 pmIs there a low carb friendly AFB starter?
Andrea Thielen says
October 15, 2017 at 2:03 pmThis is the first article I’ve read. Hope to see more. Can’t wait to try this.
Adriana says
October 15, 2017 at 9:08 pmThey look delicious. I cannot wait to try them!
Jessica says
October 16, 2017 at 5:13 amAnother great recipe, I can’t wait to try this out.
Debra says
October 16, 2017 at 1:54 pmI would like to learn how to make the starter from scratch. I received a bag of starter from a neighbor.
Darien Gee says
October 19, 2017 at 7:29 pmHi Debra! If you’d like to make an Amish Friendship Bread starter from scratch, here’s the recipe: https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/
melanie says
October 16, 2017 at 2:35 pmThese look amazing, I’d love to make them. I don’t know of any Amish recipes!
Kathy says
October 17, 2017 at 6:37 amCan you add dried fruit to this recipe or would it be too heavy? Would love to try this pan!
Darien Gee says
October 17, 2017 at 7:49 amHi Kathy — I think it would be too heavy — these guys are pretty light/fluffy, but you can always try. I would start with either ½ to 1 teaspoon, diced. Let me know if you end up trying this and if it works out!
Tim says
October 17, 2017 at 11:08 amWe use a dinner roil recipe for pizza crust when we want a fluffy, thick crust. I bet the Amish friendship bread could be tweaked to make a great pizza crust.
Darien Gee says
October 19, 2017 at 7:26 pmHi Tim! We have a good pizza crust recipe here using the starter: https://www.friendshipbreadkitchen.com/afb-pizza-dough/. If you have any tweaks or come up with another Amish Friendship Bread variation, let me know!
carol says
October 17, 2017 at 4:48 pmno mam i havnt cooked it yet but o my goodness so delicious though
dorothy says
October 18, 2017 at 2:18 pmAmazing! Love the pan 🙂
Angelique says
October 19, 2017 at 1:57 amI love friendship bread although I haven’t had it in years, so glad to have found your website!
Darien Gee says
October 19, 2017 at 7:27 pmWelcome, Angelique! 🙂
Carol says
October 19, 2017 at 7:09 amI love Frienship Bread but have not had it in a long long time! I’m glad I came across this site.
Darien Gee says
October 19, 2017 at 7:28 pmWelcome, Carol! You can always start here if you’d like a refresher: https://www.friendshipbreadkitchen.com/amish-friendship-bread/
Pris says
October 19, 2017 at 12:25 pmThanks for sharing. Would love to win the pan ? Brings back childhood memories of my Mom making them
Beth T. says
October 19, 2017 at 7:57 pmI’d love to see a dense almond cake, almost like a marzipan cake.
Darien Gee says
October 22, 2017 at 10:32 amWow, now that’s a challenge! 🙂 Have you tried our Amish Friendship Bread Stollen recipe yet? https://www.friendshipbreadkitchen.com/stollen/.
Brenda says
October 22, 2017 at 8:17 amI’ve never made Amish friendship popovers and I would love a to see a video tutorial on them. A live video would be fun, I’m sure.
AJ says
November 1, 2017 at 11:35 amMy college roommate and I used to keep a friendship bread starter going that she’d gotten from a friend. I just started a gluten free and dairy free starter and today is my first baking day. Gluten-free bread is super expensive and my partner has Celiac’s so I’m trying to get a good bread baking routine going so that we can save some money. I’ve always loved baking, but it’s been a few years since I made popovers! Would love the excuse to try them again.
Jeffrey says
November 4, 2017 at 1:53 pmYou have quite the selection of recipes. With that said, waffles or pancakes would be fun to make with the friendship starter.
Patricia says
November 6, 2017 at 1:15 amNo matter what recipe I make and then take the goodies to work, my peeps are always so HAPPY and can’t wait until the next time I bake something else from the site. I really can’t think of anything else I would like to see on your site. You are doing a wonderful job. Please keep it up. Thanks
Darien Gee says
November 6, 2017 at 10:33 amThank you Patricia! 🙂
sue says
November 11, 2017 at 3:23 amfirst time to find you. i am so excited to see the recipes and all the comments thanks
Bonnie Wilburn says
November 11, 2017 at 8:56 amHi there!
This is my first time on your site and I’m so excited to find out about all the different ways to use the starter.
I made the Friendship bread years ago for friends and a holiday church fundraiser, and am looking forward to doing it again this year. This time I’ll try out some of your recipes and add a variety to the sale!
Thanks for the easy to follow instructions, and I hope I can get one of these popover pans, Ive never made them
before but looking forward to trying, Even if I have to use the muffin pan I’ll let you know how it goes!
Thanks again for a great resource,
Bonnie Proctor
amanda says
November 13, 2017 at 5:55 ami do not have any suggestions as i dont do much baking from scratch but am trying to learn everything i can and never touch boxed goods again
Julie says
November 16, 2017 at 1:05 pmThis is my first time to your site and I have to say it is great. I have never made popovers before nor have I eaten them but your recipe has me wanting to make them soon. Thanks for sharing and having this giveaway for this great pan.
Azeem Isaahaque says
November 16, 2017 at 1:31 pmWould Love to see a garlic bread recipe
Eileen Boyce says
November 16, 2017 at 6:25 pmAny of them. I love all their foods.