Ingredients
2 large eggs, room temperature1 cup 2% milk1 cup all-purpose flour1/2 teaspoon salt5 tablespoons finely chopped toasted pecans, divided 3/4 teaspoon grated lemon zest2 teaspoons lemon juice6 tablespoons butter, softened6 tablespoons honey
Preparation
Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice.
Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake).
Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.
