Sourdough Popovers

White bowl with cinnamon sugar dusted popovers

Easy to make and absolutely delicious popovers using sourdough discard. Recipe needs only 5 ingredients and 5 minutes of prep time. Toss them with cinnamon sugar and breakfast is set.

Author: Pavani

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Prep Time: 5

Cook Time: 30

Total Time: 35

Course: Breakfast, brunch

Cuisine: American

Servings: Popovers

Ingredients

1 cup Milk (whole, 1%, 2%)
3 Large Eggs
½ cup Sourdough Starter, unfed or fed
¾ teaspoon Salt
1 cup All purpose flour
¼ cup Granulated Sugar
1 teaspoon Ground Cinnamon

Instructions

Preheat the oven to 450°F. Place the popover pan or a muffin pan in the bottom of the oven.
Warm the milk until just barely warm. Place in a medium mixing bowl. Add the eggs one at a time and mix until combined.
Stir in sourdough, salt and mix well. Add the flour and mix until combined. Make sure not to overmix. Consistency of the batter should be thicker than pancake batter and almost like heavy cream.
Once the oven is hot, carefully remove the hot pan out of the oven. Spray generously with cooking spray or brush with melted butter. Fill each cup almost to the top with the batter.
Bake the popovers for 15 minutes. Reduce the oven temperature to 375°F and bake for another 10~15 minutes or until golden brown on top.
Remove the pan from the oven. Brush the popovers with melted butter and roll them in cinnamon-sugar for that nice sweet crust. Serve right away and Enjoy!!

Notes

You can use either fed or unfed sourdough starter straight from the fridge.
You can use your muffin pan to bake these yummy popovers.
There are a few important points to keep in mind to make successful popovers:
- The popover (or muffin) pan should be screaming hot. So don't forget to put the pan in the oven while preheating it.
- Make sure that the batter is thicker than pancake batter - it should be like heavy cream.
- Pour batter almost to the top but not all the way up, this will give them a chance to puff up.
Here are some flavor ideas to consider:
- Add grated cheddar cheese and chopped jalapenos into the batter.
- Add grated orange zest, ground cinnamon to the batter.
To make popovers in a muffin pan, follow the recipe as written. Fill the muffin cups all the way to the top. Make sure to pour batter in alternate cups, so there are empty cups among the full ones.
Popovers are best to serve hot from the oven. If you happen to have any leftovers, then store them in the freezer for up to 1 month. To reheat, place them in a 350°F oven and preheat for 8~10 minutes or until heated through.
You can use ¼ cup of whole wheat flour in the recipe to get similar result. Any more would make the popovers dense instead of light.

Nutrition

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