Sourdough Popovers
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
168 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Sourdough Popovers
Description
The recipe calls for room temperature eggs and milk combined with sourdough starter or discard and kosher salt. The mixture is lightly whisked and gently folded with flour until just combined, retaining slight lumps. Preheating the popover or muffin pan in a hot oven before adding the batter ensures a quick oven spring for tall, hollow popovers with crisp edges.
Once baked at 450°F, the popovers develop a golden crust and puffed shape, thanks to steam creation inside the batter. Removing the pan carefully from the oven after spraying it with nonstick spray is important to maintain heat for rising.
Serve these popovers warm, as a bread alternative for breakfast or alongside soups and salads. The sourdough starter adds a mild flavor depth without overpowering the classic popover experience.
Using room temperature ingredients helps the batter rise better in the hot oven.Preheat the pan in the oven to maximize popover height and crispness.A few small lumps in the batter are acceptable; avoid overmixing.Nonstick spray prevents sticking while preserving the popovers' shape.This recipe is adapted from King Arthur and accommodates various milk fat levels.
Ingredients
- 3 egg at room temperature, large
- 1 c. milk at room temperature or just slightly warmed (use skim, reduced fat, or full fat - they all work!)
- ½ c. sourdough starter or discard
- ¾ tsp. kosher salt
- 1 c. all-purpose flour
Instructions
- Place popover pan or regular muffin pan on a lower to middle rack in the oven. Ensure that any rack above the pan is set high enough, so the rising popovers won't hit it. Preheat oven and pan to 450° F while preparing the popover batter.
- In a medium bowl, lightly whisk the eggs, just until streaks of yolks and whites disappear. If you have a bowl with a spout or a large liquid measure, that works really well for pouring the finished batter into the cups of the popover/muffin pan.
- Add milk, sourdough starter or discard, and salt. Whisk lightly, just to combine.
- Gently whisk in the flour until large lumps disappear, taking care to not overmix. A few small lumps are ok. The batter will be very thin, about the consistency of heavy cream.
- Once popover pan or muffin pan has been heated, very carefully remove it from the oven and quickly spray it with nonstick spray.
- Divide batter evenly between cups. If your bowl doesn't have a spout, a ladle also works well. For a popover pan, fill each cup about half-way. For a muffin pan, fill each cup almost to the top. Muffin pans have smaller cups, so you will have enough batter to make 8 (smaller) popovers.
- Place pan in oven and bake for 15 minutes at 450° F. Then reduce heat to 375° F and bake for an additional 15 to 20 minutes, until popovers are golden brown. The popovers will be more stable the longer they are baked, so I bake them as long as possible without letting them get too dark. Remove pan from oven and pierce each popover once with a sharp knife tip to release steam.
- Serve immediately with softened butter (I recommend salted butter OR unsalted butter with a little sprinkle of salt!) or whipped Cinnamon Honey Butter. >>> Fluffy Whipped Blueberry Butter, Fluffy Whipped Pumpkin Pie Spice Butter, and Whipped Lemon-Vanilla Bean Butter are also wonderful!
Notes
- Ensure eggs, milk, and sourdough starter are at room temperature for best rise and texture.
- Preheat the popover or muffin pan thoroughly to help batter rise quickly and evenly.
- Whisk batter lightly to combine without overmixing; small lumps are fine.
- Spray the heated pan with nonstick spray immediately before adding batter to prevent sticking.
- Bake at a high temperature to develop crisp edges and a hollow interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 168kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 96mg | 32% |
| Sodium | 348mg | 15% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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