- Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
- Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12 or 6-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat. We used the 6-cup version and got 6 popovers. This recipe will make 12 if you use the smaller size or the muffin pan.
- Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a large measuring cup making it easier to fill the popover cups.
- Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately, preferably with warm syrup to pour over the inside of the popover.
Amount per serving
% Daily Value*
Total Fat 17.2g 22%, Saturated Fat 8.5g 42%, Cholesterol 167mg 56%, Sodium 823mg 36%, Total Carbohydrate 26.4g 10%, Dietary Fiber 0.6g 2%, Total Sugars 9.7g , Protein 14.4g , Vitamin D 29mcg 146%, Calcium 67mg 5%, Iron 2mg 10%, Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.