Sugary Popovers

Popovers are great. They remind me of these donuts I use to get when I was a kid. Light and airy and covered sugar. To make popovers hallow, the batter has to be poured into a hot pan before it is placed into a hot oven. The pan and the oven cause the batter to steam, which causes the popovers to be puffy and filled with air. One sure way of causing the popovers to crash is to open the oven door. This will cause the heat to escape and the popovers to deflate; only open the door when they are just about ready.
Enjoy this recipe. I used brown sugar instead of white sugar but they still taste delicious. They are best served warm and with a glass of milk.

Ingredients: 2 c flour, .5 tsp sea salt, .25 tsp ground cinnamon, 2 TBSP + .5 c light brown sugar (packed), 2 c milk*, 4 eggs, .5 stick of butter

Instructions: (1) Preheat oven to 425F and make sure rack is in the center of the oven. Prep a popover pan or a muffin pan with butter and place in oven until hot. (2) Whisk flour, salt, cinnamon, and 2 TBSPs of brown sugar in a small bowl. (3) Whisk milk (room temperature), eggs, and 2 TBSPs melted butter in a medium bowl. (4) Gradually add the flour mixture to the milk mixture and whisk until combined. (5) Remove hot pan from oven and pour batter into cups to the rim. Bake for 20 min. then turn temperature down to 325 and continue to bake for another 40 min or until popovers are completely browned and poufy. Let cool in pan on a wire rack for 10 minutes or until cool enough to handle. (6) Place .5 c of brown sugar in a small bowl. Brush remaining butter on the tops of the popovers and remove them from the pan. Toss them, one at a time, in the brown sugar, coating each popover completely. Serve immediately if possible or within 3 hours.