Sourdough Popovers

Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin
1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter
Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
Recipe slightly adapted from King Arthur Flour
Sourdough Popovers

Serving Size: 6 popovers (12 if using standard muffin pan)

Ingredients

  • 1 cup milk
  • 3 eggs
  • 1/2 cup sourdough starter
  • 3/4 tsp salt
  • 1 cup flour
  • 2 T butter

Instructions

  • Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt.
  • Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place in the oven while it's preheating to 450 degrees. (If using a muffin pan, place 1/2 tsp butter in each tin).
  • When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top. Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes. Serve immediately.Recipe slightly adapted from King Arthur Flour
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