When I’m faced with a few vacation days, it’s time to think about what I can try that’s new in the kitchen. Add the fact that I want to do something with the discard of my sourdough starter… A friend suggested cinnamon rolls, but given there are only two of us in this house, I had to think a little smaller.
King Arthur Flour to the rescue!
Sourdough Popovers
Equipment
- 12 muffin tin or popover pan
Ingredients
- 1 cup milk
- 3 large eggs
- ½ cup sourdough starter fed, or discard
- ¾ tsp salt
- 1 cup All-Purpose Flour
Instructions
- Place a 12-muffin pan into the oven, and preheat to 450° F.
- Using a microwave, or a small saucepan over low heat, warm the milk until it feels just barely warm to the touch (less than 30 seconds in my microwave).
- Meanwhile, whisk the eggs and sourdough together in a bowl – note that it'll be easier if the bowl has a spout. Combine the warmed milk with the egg and sourdough mixture, then add the salt, and then finally the flour. Lumps are okay, but the batter should be relatively thin.
- Carefully remove the pan from the oven, and spray it with non-stick spray. Pour batter about halfway up 6 of the cups – ensure you're staggering with empty cups as you go along to provide room for the popovers to grow. When you've filled the cups halfway, carefully move the pan back to the oven rack, then fill the cups to the top.
- Bake the popovers for 15 minutes at 450 degrees, then reduce the oven temperature to 375 degrees. Bake for 15-20 minutes, or until the popovers are golden brown. Enjoy!
Holy cow was this easier than I expected it to be!
I’m not one that uses my muffin pans too often – every time I’ve made something sweet in them, the item always, always sticks. As much as I want to make cupcakes and such to ensure moderation, I avoid the trouble.
But I’ve been wanting to try popovers a couple times, and I’ve run across two recipes for them in rapid succession. I determined that it was fate that the second recipe included sourdough, so I had to try it out. And with a total of, what, 5 ingredients? I have all those things!
Everything went really, really well! Except… I decided to use my upper oven, which is shorter than the other. And I’m not sure if you’ve ever made popovers before, but boy, oh boy, do they rise!
Do you see the little divot in the top of the popover? Yeah, that’s where it ran into the broiler element. Note to self – popovers need to be baked in my lower oven in the future!
Overall, they tasted eggy, but in a good way, and after tasting a plain one, I took the advice of one of the tips on the website to brush the popover with melted butter, then roll it in cinnamon and sugar. Both ways were awesome, though, and MM enjoyed them, too!
Hooray for last minute decisions to try something new!
did you really mean you microwaved the milk for 30 minutes?
Whoops, I meant 30 seconds. Updated the steps to be a little more clear. Thanks!