Popovers are a type of light, hollow roll made from an egg batter resembling that used to make Yorkshire pudding. They are typically baked in muffin tins or dedicated popover pans which help them rise and form their characteristic shape.

The origin of popovers is American, dating back to the 19th century. The earliest printed recipe can be found in "Practical Cooking" by M. N. Henderson, published in 1876. They share similarities with Yorkshire pudding, a traditional British dish, but have distinct differences, primarily in their cooking method and usage.

The basic ingredients for popovers include eggs, milk, flour, and salt. The batter is usually mixed until smooth and poured into hot, greased pans. Baking is done until the popovers puff up and turn golden brown. It's important to avoid opening the oven during baking to prevent them from collapsing.

Popover pans have deeper wells compared to muffin tins. The shape and material of the pan can affect the rise and texture of the popovers, typically contributing to a crisp exterior and a soft, airy interior.

Popovers are versatile and can be served in sweet or savory forms. They are often enjoyed with butter, jam, or honey for breakfast or as a side dish for lunch and dinner. Savory versions include herbs, cheese, or meat added to the batter.

In the culinary world, popovers are esteemed for their simplicity and dramatic rise, which makes them a subject of interest for baking enthusiasts. Despite their straightforward ingredients and preparation, achieving the perfect popover can be challenging, requiring precise temperature control and timing.

In contemporary cuisine, popovers remain popular in American households and restaurants, often featured as both an everyday and festive treat.