Any reason I can't use popover batter to make one huge popover without separating into little cups?
Something like http://www.food.com/recipe/perfect-popovers-189284 but all in one baking pan?
Best Answer
You absolutely can do that. Brits call it Yorkshire Pudding, and the technique is actually fairly forgiving. You can make them muffin sized, or you can make one big popover. Just don't mess around, popovers get their "pop" from steam. A medium cast-iron skillet (9 inches or 23 cm, roughly) is perfect, you can do it in a square tin too.
My British buddy says: http://chat.stackexchange.com/transcript/message/25537746#25537746
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How much batter do you put in a popover pan?
Fill the cups about 2/3 to 3/4 full. Put the pan in the oven, on a lower rack. Your goal is popovers whose tops come about midway up the oven. If you put the pan on an upper or even middle rack, the tops will be too close to the upper element, and they'll scorch.Can I use a jumbo muffin pan for popovers?
Absolutely. A popover pan will give you popovers with a taller base and a more defined \u201cmushroom\u201d top, but a muffin pan will bake popovers just fine. And speaking of muffin pans, feel free to use a jumbo Texas muffin pan for six extra-large popovers; bake them for the same amount of time as standard-size popovers.Why is it important to not overmix the popover batter?
Overmixing can result in tough, dense popovers instead of fluffy ones. It's okay if the batter is slightly lumpy. Keep the oven door shut. Releasing too much heat while the sourdough popovers bake can cause them to deflate during the baking time.Does popover batter need to rest?
Allow the batter to rest at room temperature while the oven preheats. Resting the batter really does result in better-risen popovers with an airier texture (as opposed to chewy). At least 15 minutes allows the starch molecules to expand and the gluten to relax.P!nk - Just Give Me A Reason ft. Nate Ruess
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Answer 2
You can, but the bottom may not be as flaky. You'll get something more like an entamens turn over than a fresh pastry.
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