WAITE PARK - Popovers are a popular pastry at Anton's Restaurant in Waite Park.  But how did Anton's and Popovers become synonymous with each other, and how did the tradition start?

Today in our "Behind The Scenes" series, WJON's Jim Maurice takes us into their kitchen to learn about the tasty treat.

For the chefs at Anton's making popovers is a never-ending job.  Assistant Kitchen Manager Jordan Lenz says, because he deals in large volume, it would be hard to make the recipe at home.  Dozens and dozens of eggs, bags and bags of floor, and a little bit of sugar are the key ingredients.

The batter has to sit in a cooler overnight, before it's poured into bowls and then popped into a convection oven for exactly 57 minutes.

Owner Dave Gaetz says the original recipe comes from a restaurant in the Walker area, but they have tweaked it a bit over the years.  The popovers are always served with honey butter, which Gaetz says also makes them special.

The kitchen staff says they'll go through several hundred popovers on a typical Friday or Saturday. And, they'll serve over 2,000 on special occasions  like Valentine's Day and Mother's Day.

Anton's Restaurant makes hundreds of popovers everyday to keep up with demand. (Photo: Alex Svejkovsky, WJON News)