Comments on: Going-for-the-guarantee popovers http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/ Hot Stuff from King Arthur's Hearth Sat, 07 Nov 2009 22:02:23 +0000 http://wordpress.org/?v=2.3.1 By: Carolyn http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-21694 Carolyn Sun, 11 Oct 2009 15:48:50 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-21694 Happened on this popover blog yesterday and, since I hadn't made popovers in quite a while, made them this morning. Started off BAD. The second egg I cracked was rotten. I mean really, really ROTTEN!!! A bit of the liquid had dripped into the milk in the bowl so everything was thrown out; the bad egg banished outdoors pending a trip out to the compost pile. Start over. Oven already heated. Warm milk in microwave, eggs in hot water. Crack eggs one at a time into small bowl. (Good practice all the time!) Popover pan in oven to preheat. (The pan isn't cast iron but looks like it. Has 6 cups.) Made the half recipe using whisk, rather than mixer. Added butter to 4 of the pan's cups then decided maybe I would need a fifth after I started to pour the batter so added butter to another cup. Turned out I didn't need it and didn't want the butter cooked down on the bottom of the cup and added some water to it. (My mother used to do that when she made muffins and the batter ran a bit short.) When the first 20 minutes of high temp baking was done I could see that the popovers were pretty brown. (I have a window in the oven door and with the interior light on, no need to open the oven.) But I turned the heat down, set the timer for about 8 minutes and then went back and peeked in. Jordan Pond House eat your heart out!!! I have made popovers many times in my 60-plus years of baking but never had them 'pop' so magnificently. I have just had a breakfast that will last me all day, complete with Maine wild blueberry jam (and some of my own raspberry jelly). The popovers were quite crispy on the outside. Could that be the result of the steam created by the water I added to the one cup? The same effect that adding water (steam) when baking artisan breads has on the crust? I took some pictures so if you ever get a site set up to receive them, I will forward one to you. <strong>HI Carolyn, Glad to hear that after the rocky start the popovers came out great. You are exactly right about the water/steam factor making the popovers crisp. Good detective work. ~ MaryJane</strong> Happened on this popover blog yesterday and, since I hadn’t made popovers in quite a while, made them this morning. Started off BAD. The second egg I cracked was rotten. I mean really, really ROTTEN!!! A bit of the liquid had dripped into the milk in the bowl so everything was thrown out; the bad egg banished outdoors pending a trip out to the compost pile. Start over. Oven already heated. Warm milk in microwave, eggs in hot water. Crack eggs one at a time into small bowl. (Good practice all the time!) Popover pan in oven to preheat. (The pan isn’t cast iron but looks like it. Has 6 cups.) Made the half recipe using whisk, rather than mixer. Added butter to 4 of the pan’s cups then decided maybe I would need a fifth after I started to pour the batter so added butter to another cup. Turned out I didn’t need it and didn’t want the butter cooked down on the bottom of the cup and added some water to it. (My mother used to do that when she made muffins and the batter ran a bit short.) When the first 20 minutes of high temp baking was done I could see that the popovers were pretty brown. (I have a window in the oven door and with the interior light on, no need to open the oven.) But I turned the heat down, set the timer for about 8 minutes and then went back and peeked in. Jordan Pond House eat your heart out!!! I have made popovers many times in my 60-plus years of baking but never had them ‘pop’ so magnificently. I have just had a breakfast that will last me all day, complete with Maine wild blueberry jam (and some of my own raspberry jelly).
The popovers were quite crispy on the outside. Could that be the result of the steam created by the water I added to the one cup? The same effect that adding water (steam) when baking artisan breads has on the crust?
I took some pictures so if you ever get a site set up to receive them, I will forward one to you.

HI Carolyn,
Glad to hear that after the rocky start the popovers came out great. You are exactly right about the water/steam factor making the popovers crisp. Good detective work. ~ MaryJane

]]> By: Alex http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-12334 Alex Wed, 25 Mar 2009 02:44:18 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-12334 I have some popover mix I want to use, but it says it expired in 2004. Can I still use it? <strong>Yes, considering it doesn't have leavening that would lost its punch - smell it, and if it doesn't smell "off," go for it, Alex. PJH</strong> I have some popover mix I want to use, but it says it expired in 2004. Can I still use it?

Yes, considering it doesn’t have leavening that would lost its punch - smell it, and if it doesn’t smell “off,” go for it, Alex. PJH

]]> By: (Michael Voolich)Mike http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-12214 (Michael Voolich)Mike Mon, 23 Mar 2009 15:18:13 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-12214 An update on my progress in developing a recipe for whole wheat milk/lactose free popovers. After numerous tries, I've finally got a recipe that seems to work. The info on whole wheat flour having the sharp bran flecks led me to think that ww pastry flour would be a better solution. Mary's comments about spooning the flour into the measuring cup and leveling it with a straightedge to make the flour more fluffy/airy led me to think that I might have too much flour in the mix. Another comment that too much flour would turn the batter into a muffin mix led me to think that a 1 to 1 milk/soymilk to flour ratio was wrong. The comments about the protein content in soy milk confirmed the idea that it would probably work. And Voila! They really popped, in both the cast iron and in the larger cone shaped pans. The proportions are as follows: 2 cups soy milk 1 1/2 cups ww pastry flour 4 eggs (left out to warm up to room temperature) 3 tbsp extra virgin olive oil 1/4 tsp salt First spray the popover pan with a canola cooking spray(it seems to work better with high heat) Put the pan in the oven on a cookie sheet and bring up the temperature to 450 degrees. Mix the soy milk, eggs, and oil with an electric hand mixer until there are lots of bubbles. Add the flour using the spooning method above. Add the salt. Mix the flour into the liquid mix using the electric hand mixer on high speed, scraping the sides of the container down with a spatula after 40 seconds or so. Mix for 10-15 seconds more. Take hot pan out of the oven and pour batter into the cups filling them 2/3 to 3/4 full. Put the pan back into the oven. Raise the temperature to 460 degrees and cook for 25 minutes. Without opening the oven door lower the temperature to 350 degrees and cook for an additional 20-25 minutes. Take out of oven and eat! A couple of extra notes: My guess is that the higher temperature is important because there is less fat in the soymilk than there is in whole milk which means that more ambient heat is needed to keep the steam leavening process working. I suspect that the fat in the milk makes it retain heat longer and cool less quickly than the soymilk which has a higher water content. The longer cooking time is somehow related to the higher water content of the soymilk. For a filling/topping I make an apple/pear butter. In a ratio of one apple to one pear, I wash, core and puree them in a blender/chopper, put them in a bowl, add cinnamon (the amount depends on your taste) and chill in the refrigerator. Sometimes, I will chop strawberries into very small pieces, add Splenda (I am diabetic)/sugar to taste, and refrigerate for a few hours or overnight. <strong>Mike, thank you SO much for this. Readers, give this a try and see how you like them - I'll get to them as soon as I have a free moment... Again, Mike, thanks for your valuable contribution here- PJH</strong> An update on my progress in developing a recipe for whole wheat milk/lactose free popovers.
After numerous tries, I’ve finally got a recipe that seems to work. The info on whole wheat flour having the sharp bran flecks led me to think that ww pastry flour would be a better solution. Mary’s comments about spooning the flour into the measuring cup and leveling it with a straightedge to make the flour more fluffy/airy led me to think that I might have too much flour in the mix. Another comment that too much flour would turn the batter into a muffin mix led me to think that a 1 to 1 milk/soymilk to flour ratio was wrong. The comments about the protein content in soy milk confirmed the idea that it would probably work. And Voila! They really popped, in both the cast iron and in the larger cone shaped pans. The proportions are as follows:
2 cups soy milk
1 1/2 cups ww pastry flour
4 eggs (left out to warm up to room temperature)
3 tbsp extra virgin olive oil
1/4 tsp salt

First spray the popover pan with a canola cooking spray(it seems to work better with high heat)
Put the pan in the oven on a cookie sheet and bring up the temperature to 450 degrees.
Mix the soy milk, eggs, and oil with an electric hand mixer until there are lots of bubbles.
Add the flour using the spooning method above.
Add the salt.
Mix the flour into the liquid mix using the electric hand mixer on high speed, scraping the sides of the container down with a spatula after 40 seconds or so. Mix for 10-15 seconds more.
Take hot pan out of the oven and pour batter into the cups filling them 2/3 to 3/4 full.
Put the pan back into the oven.
Raise the temperature to 460 degrees and cook for 25 minutes.
Without opening the oven door lower the temperature to 350 degrees and cook for an additional 20-25 minutes.
Take out of oven and eat!

A couple of extra notes:
My guess is that the higher temperature is important because there is less fat in the soymilk than there is in whole milk which means that more ambient heat is needed to keep the steam leavening process working. I suspect that the fat in the milk makes it retain heat longer and cool less quickly than the soymilk which has a higher water content.

The longer cooking time is somehow related to the higher water content of the soymilk.

For a filling/topping I make an apple/pear butter. In a ratio of one apple to one pear, I wash, core and puree them in a blender/chopper, put them in a bowl, add cinnamon (the amount depends on your taste) and chill in the refrigerator.
Sometimes, I will chop strawberries into very small pieces, add Splenda (I am diabetic)/sugar to taste, and refrigerate for a few hours or overnight.

Mike, thank you SO much for this. Readers, give this a try and see how you like them - I’ll get to them as soon as I have a free moment… Again, Mike, thanks for your valuable contribution here- PJH

]]> By: Arundathi http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-11752 Arundathi Fri, 13 Mar 2009 13:12:17 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-11752 i might be the only one for whom this recipe didn't work - and no recipe has worked so far. small lumps, check, hand whisk, check, hot muffin pan, check, hot oven, check. popping!! yes! But when I take it out and open it, the entire thing is like bread - ie there's no airy empty inside - just dense bread - almost like a dinner roll!! :(( what am i doing wrong?<b> Try having your milk and eggs about 90*F. I have better luck with them popping when I do that. Also you want to make sure that you aren't adding too much flour.This is how we suggest measuring flour. Fluff it up in the container, then using a spoon, lightly sprinkle it into your cup until it is over full. Level off with a straight edge. This keeps lots of air around each particle of flour and will keep it close in weight to a scaled cup of flour ( 4 1/4 ounces). If you scoop with your cup, your cup of flour could easily weigh about 6 ounces or more! Hope these tips help. Mary @KAF </b> i might be the only one for whom this recipe didn’t work - and no recipe has worked so far. small lumps, check, hand whisk, check, hot muffin pan, check, hot oven, check. popping!! yes! But when I take it out and open it, the entire thing is like bread - ie there’s no airy empty inside - just dense bread - almost like a dinner roll!! :(( what am i doing wrong? Try having your milk and eggs about 90*F. I have better luck with them popping when I do that. Also you want to make sure that you aren’t adding too much flour.This is how we suggest measuring flour. Fluff it up in the container, then using a spoon, lightly sprinkle it into your cup until it is over full. Level off with a straight edge. This keeps lots of air around each particle of flour and will keep it close in weight to a scaled cup of flour ( 4 1/4 ounces). If you scoop with your cup, your cup of flour could easily weigh about 6 ounces or more! Hope these tips help. Mary @KAF

]]> By: (Michael Voolich)Mike http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-11034 (Michael Voolich)Mike Sat, 28 Feb 2009 09:18:54 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-11034 Both my wife and I are lactose intolerant and for the past 5 years we've been using whole grain flour products and buying breads only made with whole grain flours. My wife has always thought of popoevers as a comfort food. I've been trying to make a popover that is whole wheat and lactose free. I've used a variety of flours including ww pastry flour and lately KA white ww flour. I've been trying to use soy milk instead of milk and either canola oil or olive oil instead of butter. My proportions are 1 1/2 cups of both milk and flour, 1/4 tsp salt, 2 tbsp oil, and 3 eggs. I've been mixing them with an electric hand mixer. Following instructions that I've read in various online sources and make them with and w/o baking powder on the theory that they need extra leavening because of the ww flour. I've sifted the flour into the mixing bowl to make it fluffier. I've preheated the oiled pans to 425 degrees, filled them and raise the oven temp to 450 after I've put the batter in the pans. I baken them for 40 minutes, 20 at the higher temp and then 20 at 350 degrees. I never open the oven but watch the rising through a glass oven door. I have an electronically controlled gas oven. I have both cast iron and the new cone shaped popover pans. But no matter what I do, I can get them to rise but not to pop. There are lots of small air holes inside a very bready role, but no crispy outer shell and no big airy holes inside. My questions have to do with the roles of milk and all purpose flour in the popovers. Can one make popovers using soy milk instead of regular milk and still get them to pop. Does the ww flour keep them from popping? Any suggestions? <strong>Yes, Mike, the whole wheat flour keeps them from popping. I think the soy milk would be fine, though not sure about the exact composition of soy re: protein, and the structure it lends to things, as regular milk does. WW flour is full of sharp-edged little flecks of bran; these bran flecks cut the gluten as it forms. Gluten is a key part of the elastic web of starch/gluten/water that makes breads (including popovers) rise like a balloon. The balloon is constantly deflated by the bran. So it can rise somewhat (the little holes, the small rise in your popovers); but it won't be able to really puff up, as it can without the presence of bran. Does anyone out there have any advice for Mike in his quest for a 100% whole-grain, dairy-free popover that really POPS? PJH</strong> Both my wife and I are lactose intolerant and for the past 5 years we’ve been using whole grain flour products and buying breads only made with whole grain flours. My wife has always thought of popoevers as a comfort food. I’ve been trying to make a popover that is whole wheat and lactose free. I’ve used a variety of flours including ww pastry flour and lately KA white ww flour. I’ve been trying to use soy milk instead of milk and either canola oil or olive oil instead of butter. My proportions are 1 1/2 cups of both milk and flour, 1/4 tsp salt, 2 tbsp oil, and 3 eggs. I’ve been mixing them with an electric hand mixer. Following instructions that I’ve read in various online sources and make them with and w/o baking powder on the theory that they need extra leavening because of the ww flour. I’ve sifted the flour into the mixing bowl to make it fluffier. I’ve preheated the oiled pans to 425 degrees, filled them and raise the oven temp to 450 after I’ve put the batter in the pans. I baken them for 40 minutes, 20 at the higher temp and then 20 at 350 degrees. I never open the oven but watch the rising through a glass oven door. I have an electronically controlled gas oven. I have both cast iron and the new cone shaped popover pans. But no matter what I do, I can get them to rise but not to pop. There are lots of small air holes inside a very bready role, but no crispy outer shell and no big airy holes inside. My questions have to do with the roles of milk and all purpose flour in the popovers. Can one make popovers using soy milk instead of regular milk and still get them to pop. Does the ww flour keep them from popping? Any suggestions?

Yes, Mike, the whole wheat flour keeps them from popping. I think the soy milk would be fine, though not sure about the exact composition of soy re: protein, and the structure it lends to things, as regular milk does.

WW flour is full of sharp-edged little flecks of bran; these bran flecks cut the gluten as it forms. Gluten is a key part of the elastic web of starch/gluten/water that makes breads (including popovers) rise like a balloon. The balloon is constantly deflated by the bran. So it can rise somewhat (the little holes, the small rise in your popovers); but it won’t be able to really puff up, as it can without the presence of bran.

Does anyone out there have any advice for Mike in his quest for a 100% whole-grain, dairy-free popover that really POPS? PJH

]]> By: Deb Arcaro http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-10572 Deb Arcaro Wed, 18 Feb 2009 17:40:49 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-10572 Hello, I had a meal problem that I though popovers might solve. Now I've never baked popovers before, but for years I've baked all my own bread and cookies using only KA flours, so I turned to KA for a recipe. Now the problem: I have an in-home family child care where I provide lunch each day. I had left over turkey, plenty of a good homemade gravy, and veg. odds and ends - Turkey Pot Pie. No good - my little guys don't really like pie crusts. What could I make staying within budget of good nutritional value that they would eat. That's when I thought popovers. I could cut them open and ladle the turkey filling into and over. I could also do a baking/science lesson. Our first try went really well, even with 2 - 5 year olds handling the whisk. it was fun to watch the popovers grow and when we cut them open - eyes popped. The lunch was a hit and really easy to make. I'll be doing popovers again. Only note I made on my recipe card was turn the oven on first before gathering ingredients to be sure has time to get to temp. We had to wait a little, so we just kept whisking to keep those bubbles. Didn't add the butter until oven was ready as recipe said. It's Kid's Choice cookies this afternoon. Thanks~ <b>Great use of leftovers and a science lesson to boot! Another great topping for your turkey pot pie is biscuits! Thanks for sharing your ideas. Irene at KAF</b> Hello, I had a meal problem that I though popovers might solve. Now I’ve never baked popovers before, but for years I’ve baked all my own bread and cookies using only KA flours, so I turned to KA for a recipe.
Now the problem: I have an in-home family child care where I provide lunch each day. I had left over turkey, plenty of a good homemade gravy, and veg. odds and ends - Turkey Pot Pie. No good - my little guys don’t really like pie crusts. What could I make staying within budget of good nutritional value that they would eat. That’s when I thought popovers. I could cut them open and ladle the turkey filling into and over. I could also do a baking/science lesson.
Our first try went really well, even with 2 - 5 year olds handling the whisk. it was fun to watch the popovers grow and when we cut them open - eyes popped.
The lunch was a hit and really easy to make.
I’ll be doing popovers again.
Only note I made on my recipe card was turn the oven on first before gathering ingredients to be sure has time to get to temp. We had to wait a little, so we just kept whisking to keep those bubbles. Didn’t add the butter until oven was ready as recipe said.
It’s Kid’s Choice cookies this afternoon.
Thanks~

Great use of leftovers and a science lesson to boot! Another great topping for your turkey pot pie is biscuits! Thanks for sharing your ideas. Irene at KAF

]]> By: Randi Rudnick http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9256 Randi Rudnick Sun, 18 Jan 2009 17:30:47 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9256 Thanks for the reply, I will go to the market today and check it out. I will let you know. I am curious though if anyone knows with regard to flour and the talk of protein and gluten what the chemical reason is for white flours working better than rice or other grain flours. <strong>Randi, it all has to do with gluten being able to provide structure to baked goods. A good food science book like Bakewise by Shirley Corriher or Professional Baking by Wayne Gisslen will provide lots of information. ~MaryJane</strong> <strong>Good advice from MaryJane, Randi. Wheat flours are the only ones with a really sufficient amount of proteins (gliadin and glutenin) to form gluten, which is the stretchy substance that allows yeast dough to trap CO2 from the fermenting yeast and expand (without simply popping like a balloon). PJH</strong> Thanks for the reply,
I will go to the market today and check it out. I will let you know.
I am curious though if anyone knows with regard to flour and the talk of protein and gluten what the chemical reason is for white flours working better than rice or other grain flours.

Randi, it all has to do with gluten being able to provide structure to baked goods. A good food science book like Bakewise by Shirley Corriher or Professional Baking by Wayne Gisslen will provide lots of information. ~MaryJane

Good advice from MaryJane, Randi. Wheat flours are the only ones with a really sufficient amount of proteins (gliadin and glutenin) to form gluten, which is the stretchy substance that allows yeast dough to trap CO2 from the fermenting yeast and expand (without simply popping like a balloon). PJH

]]> By: Randi Rudnick http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9204 Randi Rudnick Sat, 17 Jan 2009 19:41:09 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9204 Wow! This is amazing. I am in my kitchen now trying different ingredients. My goal is to make this wheat-free. Does anyone have any ideas/suggestions? Could I use rice or soy flour? <strong>Randi, you could try one of the gluten-free baking mixes you can find in specialty stores, usually a combination of rice flour and some kind of starch. I'm doubting it will work, but if nothing else it'll make tasty, dense muffins... PJH</strong> Wow! This is amazing. I am in my kitchen now trying different ingredients. My goal is to make this wheat-free. Does anyone have any ideas/suggestions? Could I use rice or soy flour?

Randi, you could try one of the gluten-free baking mixes you can find in specialty stores, usually a combination of rice flour and some kind of starch. I’m doubting it will work, but if nothing else it’ll make tasty, dense muffins… PJH

]]> By: April C, http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9154 April C, Sat, 17 Jan 2009 04:36:08 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-9154 Wow! I just got an education. I've been making "Yorkshire Puddings" for years and never heard of a 'popover' before. What's the difference? Just the use of pan drippings for the fat? I use vegetable oil so that they are vegitarian and have a bit less cholesterol. That pan is a rip off. Who's got a kitchen or budget big enough for every single purpose item anyway. The English Expats that I got the recipe from use big wide muffin cups and they are beautiful and full. I'm looking forward to trying this with bread flour to see the difference from AP flour. I've always mixed a bit of whole wheat flour in for the flavor and health and now I think it may help them rise better too. I had no idea this would work without pre heating the pan, but I will continue to do so anyway. Don't want to tempt fate. Thanks so much for all of your expertise! <strong>Exactly, April, the difference is the use of pan drippings in Yorkshire pudding, and the way it's made in a full pan, rather than a muffin or popover pan PJH</strong> Wow! I just got an education. I’ve been making “Yorkshire Puddings” for years and never heard of a ‘popover’ before. What’s the difference? Just the use of pan drippings for the fat? I use vegetable oil so that they are vegitarian and have a bit less cholesterol. That pan is a rip off. Who’s got a kitchen or budget big enough for every single purpose item anyway. The English Expats that I got the recipe from use big wide muffin cups and they are beautiful and full. I’m looking forward to trying this with bread flour to see the difference from AP flour. I’ve always mixed a bit of whole wheat flour in for the flavor and health and now I think it may help them rise better too. I had no idea this would work without pre heating the pan, but I will continue to do so anyway. Don’t want to tempt fate. Thanks so much for all of your expertise!

Exactly, April, the difference is the use of pan drippings in Yorkshire pudding, and the way it’s made in a full pan, rather than a muffin or popover pan PJH

]]> By: Casey http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-7120 Casey Thu, 11 Dec 2008 00:21:45 +0000 http://blog.kingarthurflour.com/2008/10/09/going-for-the-guarantee-popovers/#comment-7120 I have my grandmother's cast iron popover pan. 10 cups, 4 oz. each. Do you have any recommendation for time and temperature? My mom used to make popovers in it and I have a vague recollection (I have to tromp back through at least 40 years to get to it) of the PAN being preheated before the batter was poured in. Does this make sense to you (or Matt)? <strong>Yes, Casey - preheat the pan after you've oiled it with some shortening (not butter) or vegetable oil, but preferably shortening. then pour the batter in. I'd guess about the same baking time - perhaps a slight bit longer. Give it a try, you'll quickly figure it out. Have fun! PJH</strong> I have my grandmother’s cast iron popover pan. 10 cups, 4 oz. each. Do you have any recommendation for time and temperature? My mom used to make popovers
in it and I have a vague recollection (I have to tromp back through at least 40 years
to get to it) of the PAN being preheated before the batter was poured in. Does this make sense to you (or Matt)?

Yes, Casey - preheat the pan after you’ve oiled it with some shortening (not butter) or vegetable oil, but preferably shortening. then pour the batter in. I’d guess about the same baking time - perhaps a slight bit longer. Give it a try, you’ll quickly figure it out. Have fun! PJH

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