Original Recipe from: The New York Times Cook Book by Craig Claiborne (1961)
- 1 cup sifted flour
- 1/2 teaspoon salt
- 2 "eggs" (see Ener-G egg replacer box for instructions)
- 1 cup soy milk
- 1 tablespoon oil
- Heat open to 425 degrees (F). Grease aluminum popover pans and set aside.
- Measure all ingredients into a bowl and beat with a rotary beater until mixture is very smooth
- Fill cups a little less than half full and bake in the preheated oven, without peeking, about thirty-five minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each one with a knife and bake five minutes longer.