They start with batter, like a pancake, but these oven-baked "Dutch baby" popovers rise in the oven. At once crunchy and soft, they're just begging for bacon and maple syrup.
3 large eggs
125g plain flour
½ tsp sea salt
1 tbsp maple syrup, plus more to serve
8 thin rashers streaky bacon, rindless
6 tsp vegetable oil
1 tbsp roughly chopped parsley
1. Whisk the eggs in a bowl, then sift in the flour and salt and whisk until smooth. Gradually whisk in the milk and maple syrup until smooth. Strain into a jug and refrigerate for 1 hour.
2. Heat the oven to 180C fan-forced (200C conventional). Arrange bacon on a baking tray lined with baking paper, and bake in the oven until crisp, about 10 minutes. Remove and keep warm.
3. Increase the oven temperature to 205C fan-forced (225C conventional). Using a 12-hole muffin tin, place half a teaspoon of oil in each hole and heat in the oven for 3 minutes. Carefully remove the hot muffin tray, and pour batter into each hole until one-third full. Quickly return to the oven and bake, undisturbed, for 15 minutes or until the popovers are puffed and golden brown.
4. Pile onto plates and serve immediately with bacon, parsley and lashings of maple syrup.