Description
Light, airy, and irresistibly crisp, my golden sourdough popovers get a flavorful twist from tangy sourdough starter, Dijon mustard and fresh parsley. The batter comes together in 5 minutes flat. This recipe comes from my book, Artisan Sourdough Made Simple.
For best results, review the comprehensive tips section outlined in my step-by-step post.
Ingredients
- 1 1/4 cups (300 ml) milk, whole or 2%
- 2 tbsp (28 g) unsalted butter, cubed
- 3 large eggs, at room temperature
- 1/2 cup (120 g) sourdough starter discard (or active sourdough starter)
- 1 tbsp. Dijon Mustard
- 1 tbsp finely chopped parsley
- 1/4 tsp garlic powder
- 1/4 tsp fine sea salt
- Freshly ground black pepper
- 1 cup (120 g) all purpose flour
- Cooking spray, for coating the pan
Instructions
- Preheat the oven to 450 F (230 C) for 30 minutes (please use an oven thermometer for accuracy; the correct temperature is essential for a high-rise). Adjust your oven rack to the position just below center. Place a 6-cup non-stick popover pan inside to heat up.
- In a small saucepan (or microwave), gently warm the milk and butter over low heat.
- Crack the eggs into a large bowl. Add the sourdough starter, mustard, parsley, garlic powder, salt and a few turns of freshly ground black pepper. Whisk to combine.
- Gradually pour the warm milk mixture into the egg mixture while whisking continuously.
- Add the flour, and continue to whisk until the batter becomes thin, frothy and lump free. It should be warm to the touch. At this point, pour the batter into a measuring jug if you have one, or use a ladle for portioning.
- Remove the hot popover pan from the oven. Generously coat the inside and surface of the pan with cooking spray.
- Pour/ladle the batter into the pan, filling each cup about 2/3- 3/4 full. It will sizzle.
- Place the pan into the oven. Reduce the heat to 400 F (200 C). Bake for 35-40 minutes. DO NOT OPEN THE OVEN DOOR while the popovers bake. They will be beautifully risen and deep golden brown when ready.
- Serve piping hot.
