Sourdough Popovers
Posted: Tue Jul 07, 2009 4:41 pm
Sourdough Popovers
With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later -- hot popovers! The sourdough starter gives them just the slightest tang.
Ingredients:
1 cup milk
3 large eggs
1/2 cup sourdough starter
3/4 teaspoon salt
1 cup Unbleached All-Purpose Flour
Preparation:
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's pre-heating to 450°F. Carefully remove the hot pan from the oven, and spray it with nonstick pan spray, or brush it with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. (If you're using a muffin tin, space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.) Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes. Remove the popovers from the oven and serve immediately. Yield: 6 popovers.
With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later -- hot popovers! The sourdough starter gives them just the slightest tang.
Ingredients:
1 cup milk
3 large eggs
1/2 cup sourdough starter
3/4 teaspoon salt
1 cup Unbleached All-Purpose Flour
Preparation:
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's pre-heating to 450°F. Carefully remove the hot pan from the oven, and spray it with nonstick pan spray, or brush it with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. (If you're using a muffin tin, space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.) Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes. Remove the popovers from the oven and serve immediately. Yield: 6 popovers.