Popovers Go the Easy
Dec. 8th, 2024 11:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sourdough Popovers.
"The sourdough starter gives them a tang, and while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat."
1 cup milk
3 eggses
1/2 cup ripe sourdough starter
3/4 tsp salt
1 cup flour
Heat the oven to 450° with a popover pan inside.
Warm the milk until just slightly warm to the touch. Combine with the eggses, 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. Carefully remove the hot pan from the oven, and spray it thoroughly with cooking spray. Quickly pour the batter into the cups, filling them almost to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
Bake for 15 minutes, then reduce heat to 375° and bake for an additional 15-20 minutes, until the popovers are golden brown. Remove from the oven and serve immediately.
What worked: The recipe didn't lie. These were not the lightest, fluffiest popovers I've made. (Compare to my regular recipe.) However, they were not like a sourdough biscuit recipe that said they were "firm when cold" which in reality meant hockey pucks. This was certainly easy and fewer dishes than the standard, and we enjoyed them with butter and jam. It's a good use of sourdough discard.
What didn't: No complaints.
Will I make it again? Yes, on occasion. I think I like the default recipe better but these are still worthwhile.
"The sourdough starter gives them a tang, and while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat."
1 cup milk
3 eggses
1/2 cup ripe sourdough starter
3/4 tsp salt
1 cup flour
Heat the oven to 450° with a popover pan inside.
Warm the milk until just slightly warm to the touch. Combine with the eggses, 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. Carefully remove the hot pan from the oven, and spray it thoroughly with cooking spray. Quickly pour the batter into the cups, filling them almost to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
Bake for 15 minutes, then reduce heat to 375° and bake for an additional 15-20 minutes, until the popovers are golden brown. Remove from the oven and serve immediately.
What worked: The recipe didn't lie. These were not the lightest, fluffiest popovers I've made. (Compare to my regular recipe.) However, they were not like a sourdough biscuit recipe that said they were "firm when cold" which in reality meant hockey pucks. This was certainly easy and fewer dishes than the standard, and we enjoyed them with butter and jam. It's a good use of sourdough discard.
What didn't: No complaints.
Will I make it again? Yes, on occasion. I think I like the default recipe better but these are still worthwhile.
