Pancetta Parmesan and Black Pepper Popovers
Pancetta Parmesan and Black Pepper Popovers are easy, low on ingredients and make an impressive entrance to any meal. Switch it up from bread and with pancetta, parmesan cheese and fresh from the oven goodness you can't go wrong!
Servings: 9 servings
- 2 cups whole milk
- 4 large eggs
- 2 tsp freshly ground black pepper
- 2 cups all-purpose flour
- 1 cup grated Parmesan cheese
- 1 cup cooked pancetta or bacon
Preheat the oven to 375˚F and move rack to the bottom third.
In a 4 cup measuring bowl microwave the milk at 30 second intervals until it is 125°F, but not boiling. About a minute or so. Remove from the heat and set aside.
In a large bowl, whisk the eggs with the black pepper until smooth. Slowly whisk in the warm milk, whisking constantly as you don’t want scrambled eggs. Add the flour and whisk until the batter is combined.
Add the popover pan or muffin pan to the 375°F oven for 2-3 minutes to get smoking hot. THIS IS CRITICAL!
Remove the pan from the oven and spray the pans generously with cooking spray. Fill batter three quarters of the way in each mold/cup. Divide the cooked pancetta evenly and top each of the batter filled cups, then the same with the parmesan cheese. Reserve some cheese to sprinkle on top after baking.
Bake the popovers until puffed and deep golden brown, about 40 minutes. DO NOT open the door and peak or they will collapse.
Remove the popovers from the pans, sprinkle with the grated Parmesan cheese and chopped chives as garnish and enjoy warm.
Calories: 224kcal | Carbohydrates: 24g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 242mg | Potassium: 154mg | Sugar: 2g | Vitamin A: 290IU | Calcium: 202mg | Iron: 1.8mg