Friday, December 20, 2013

December Sourdough Surprises - Sourdough Popovers

Over the last year and a half, Sourdough Surprises has had some pretty cool challenges. Some have been difficult, most have been delicious, and all of them have completely opened my eyes to quite how versitile sourdough can be.

This month's Sourdough Surprises had us making something that I have never made before, sourdough or not. Popovers. I remember eating popvers as a child, but back then, we had a popover pan.  And I kinda thought you needed one. I mean, it's called a popover pan. 

I lerned over the years that you don't actually need the pan, but, somehow, I still never made popovers.

Until now.

And now I can't stop making them.

The batter comes together so quickly that I don't have photos.  A few ingredients. a quick stir, then into a preheated muffin tin. Or popover pan, if you are so inclined.

And then, magic happens.

They really popped!

And they were delicious!

Light and airy, these are the perfect little rolls for anything... breakfast, lunch, dinner, snack - any time.  My favorite way to eat them was with jam.

I think the family approved.

So how were your popovers? Link up and share!

Sourdough Popovers
(from King Arthur Flour)

1 cup milk
3 large eggs
1/2 cup sourdough starter, fed or unfed
3/4 teaspoon salt
1 all-purpose flour

Preheat the oven to 450 degrees. While the oven is preheating, place a muffin pan in the oven to heat as well.
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with 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.
Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously 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, fill cups all the way to the top. 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, until popovers are golden brown.
Remove the popovers from the oven and serve immediately.



  1. That looks like the perfect breakfast, love all the thumbs up!

  2. Haha, thumbs up for popovers! Love it. My favorite was with jam, too :)

  3. Magic indeed! This was my second time making popovers. I'm not really sure how much pop I got last time but I was so surprised that these actually "popped" in my muffin pan.

  4. Impressive rise from muffin-tin popovers! These are the light and airy baking wonders of childhood memories... and it's still fun to watch them rise through an oven window.

  5. I don't think I've ever had a popover, let alone make them. I've seen so many recipes, I must give them a try. Merry Christmas to you and your family.

  6. Great looking popovers. I had never made them either, but I'll definitely be making them again.


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