Pronunciation: [pˈɒpə͡ʊvə] (IPA) 
Popover is spelled /ˈpɒpˌəʊvər/ in IPA phonetic transcription. The first syllable 'pop' sounds like the word 'pop' and is pronounced with a short 'o' sound followed by a 'p'. The second syllable 'o' sounds like a long 'o' and is followed by a 'v' sound, with a slight emphasis on the ending 'er'. The word 'popover' refers to a light, fluffy baked pastry that puffs up and 'pops over' the edge of its container while baking.
A popover refers to a type of baked pastry that originates from the United States. It is a light and fluffy individual-sized bread roll, typically made from a simple batter mixture, combining eggs, milk, flour, salt, and butter or oil. Unlike traditional bread, the popover batter is more liquidy and produces a hollow interior with a crispy, golden brown exterior, which puffs up and "pops over" the top of the muffin tin or popover pan during baking.
Popovers are often baked in specialized popover pans with deep, tapered cups, designed to create maximum air circulation around the batter. The high heat of the oven causes the steam generated from the liquidy batter to expand rapidly, resulting in the characteristic dramatic rise, flaky texture, and an airy, cavernous center. This unique structure makes popovers a popular choice for filling with various savory or sweet fillings, such as butter, jams, honey, or even meats and cheeses.
The name "popover" comes from the way the batter puffs up and essentially "pops over" the sides of the cup during baking. With a crisp and crunchy exterior and an airy and tender interior, popovers are often served as a breakfast or brunch item or as an accompaniment to savory dishes like roast beef or soups. They are beloved for their distinct appearance, lightness, and versatility, making them a delightful addition to any meal.
The word "popover" is believed to have originated in the United States in the late 19th century. Its etymology is derived from the way the baked good "pops over" the top of the muffin tin or popover pan while it bakes. The term "popover" first appeared in print around 1876, referring specifically to the light, hollow rolls that rise and "pop over" their containers. It is a compound word combining "pop" and "over" to describe the characteristic shape and appearance of the baked good.
