Active: 20 mins
Total: 40 mins
1 cup finely chopped thick-cut bacon slices
1/4 cup unsalted butter, melted, divided
1 cup all-purpose flour (about 4 1/4 ounces)
Great Value All Purpose Flour, 5 lb
Everyday Low Price – expires in 5 days
1 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1/4 cup Grade A Dark pure maple syrup, plus more for brushing
4 large eggs, at room temperature
Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat.
Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a 4-cup spouted measuring cup.
Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately. foodandwine.com