A salute to our neighbors to the North…and our friends in Vermont, this bacon-filled Popover is even better when served with warm Maple Syrup on the side.
Takes 40 Minutes. Makes 6.
Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12 or 6-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat. We used the 6-cup version and got 6 popovers. This recipe will make 12 if you use the smaller size or the muffin pan.
Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a large measuring cup making it easier to fill the popover cups.
Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately, preferably with warm syrup to pour over the inside of the popover.