Want a dish to impress your family and friends? Master the art of making popovers with this simple recipe. It’s a great breakfast or brunch option; serve with some butter, jam or whipped cream alongside a warm cup of coffee. If you want your popovers to have more of a caramel taste, substitute cane sugar for sugar. Tools: popover mold (or 12 cavity cupcake pan), baking sheet, whisk, pastry brush, cooling rack, knife or skewer
Set a rack in the lower-middle position of the oven and preheat to 450°F. Place the popover mold on a baking sheet and place in the oven to preheat.
In a large mixing bowl (with a pouring spout, if you have one), add the dry ingredients: the gluten free baking flour, sugar, cocoa powder, salt, cinnamon, nutmeg, chili powder and black pepper. Whisk to combine and set aside.
In a medium bowl, add the eggs, warmed milk and vanilla. Whisk until the milk and eggs are thoroughly combined and no streaks of the yolks remain, then stream the milk mixture into the flour mixture while whisking. Continue whisking vigorously until foamy and no large lumps remain. Whisk in the melted butter.
Remove the warmed pan from the oven and lightly coat with cooking spray. Pour the batter into the popover molds filling each cavity two-thirds full. (See header notes if using a muffin pan.) Bake for 20 minutes. (NOTE: Do not open the oven doors during this time because the steam from the oven helps the popovers rise.) After 20 minutes, reduce the temperature to 350°F and bake for an additional 10-20 minutes, or until the popovers are cooked through and dry to the touch.
Remove the popovers from the oven and turn them out of the molds and onto a cooling rack. Deeply pierce the sides of the popovers using a paring knife to help the steam escape.
Combine the granulated sugar and cinnamon in a bowl. Once popovers are cool enough to handle, brush the melted butter on the outside of a popover and immediately roll in the cinnamon sugar mixture. Repeat with the remaining popovers and serve immediately.