I am so excited to be hosting Thanksgiving this year at my house. For the first time in many, many, years my family is going to be in my house celebrating a holiday together. Thanksgiving dinner is not the only meal that will be made for the holiday. We are having lots of house guests so there are breakfast and lunches to be made also. I am always looking for something a little different to make. I found this recipe in Better Homes and Gardens and thought that it might be perfect for a holiday breakfast. And guess what? It is.
I made a little maple yogurt sauce using Mountain High Yoghurt to go over the popover and it is perfect. It adds creaminess and a little extra fall flavor from pure maple syrup. The sauce can be made a few days ahead of time, but the popover needs to be eaten right after it is made. Dust with some powdered sugar and serve straight out of the cast iron skillet. Don’t have a cast iron skillet? You can use a 9-inch metal cake pan instead.
Maple Yogurt Cream:
1 cup Mountain High Yoghurt, plain
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.