- Solid vegetable shortening
- ¼ cup clarified unsalted butter*
- 1 cup millet flour
- 1 cup glutinous rice flour
- 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons confectioners’ sugar
- 6 large eggs, beaten
- 2 cups whole milk
- 2 tablespoons unsalted butter, melted
*Note: Use clarified butter to prepare the pan, as regular butter can burn and smoke at the high temperature used for these popovers.
Position an oven rack in the center of the oven and preheat the oven to 425 degrees. Grease the popover cups with vegetable shortening. Spoon a little of the clarified butter into each of 12 popover or muffin cups, just enough to cover the bottom of each cup.
In a large bowl, combine all of the dry ingredients and stir with a whisk to combine. In a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the dry ingredients and briskly whisk until smooth. Add the melted butter and whisk just until incorporated.
Fill the prepared popover cups about two-thirds full with the batter and bake for 15 minutes. Reduce the temperature of the oven to 325 degrees and bake for an additional 5 minutes, or until the tops of the popovers have risen over the tops of the pan and are golden brown.
Remove from the oven and unmold the popovers onto a wire rack to cool. Serve warm or make the day of serving and store by wrapping them in a cloth.