Monday, October 27, 2008
"Antique cast-iron baking pans not only are beautiful reminders of days gone by, but they also make the best muffins you've ever tasted." Beth Kidder, New England baker
Just like a lot of other blog writers, I LOVE colecting almost anything (old)! I started collecting these old griswold pans a few years back. As quoted, they are beautiful and useful. I think there is something special about having a pan that is just for a certain muffin. When we make popovers my daughter knows that this is the "Popover Pan". It's a great way to build traditions and memories.
There is a special upkeep of these that I will try and post about later. The following recipe is delicious. My hint this time is don't get creative with the flour, I tried using a whole wheat flour and the popovers never popped, the flour was to heavy. Am I the only one who doesn't know these things?! Another hint, the hotter the pan, the better the muffin. Heat the oven with the greased pan inside, the batter should sizzle when its poured in.
Grease the pan thouroughly including the top and place inside oven. Heat oven to 400
1 cup flour
1/4 teaspoon salt
1 cup milk
Sift flour and salt in bowl then add milk and eggs. Beat until well mixed which won'lt take very long. Ladle into pan, no more then 2/3 full.
Bake for 35 minutes or until popovers are very brown and puffed.
Remove from pan immediately and serve hot.
If your interested in starting a collection, they're available on Ebay.
Remeber to scroll down for my "Spreading the Spirit" give away!