Description
My take on the classic, light and airy popover recipe includes tangy sourdough starter, a touch of Dijon mustard and fresh parsley for an updated twist. With only a handful of ingredients, the batter comes together in 5 minutes or less! This recipe comes from my book, Artisan Sourdough Made Simple.
Notes & Tips:
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- Use warm/ room temperature ingredients. This the secret. If the milk and eggs are too cold, you’ll get custardy popover muffins, not empty cloud-like shells.
- Make sure the batter is thin! Add more milk if necessary, making sure that it’s warm to the touch.
- Preheat your oven @ 450 F for a minimum of 30 minutes once it calibrates to temperature. For example, let’s say you set your oven to 450 F. The oven beeps 15 minutes later indicating it’s ready, yet your inside oven thermometer reads only 350 F… you need to extend the preheat time to reach 450 F! Always go by your oven thermometer for accuracy. Most oven temps. are off.
- Preheat your popover pan. This will prevent the popovers from sticking to the bottom, albeit using a non-stick pan.
- Spray the inside (and surface) of your pan with cooking spray. They will stick to the top otherwise.
- Back on a low rack. Popovers grow tall and proud; they will touch the oven light and/or top heating element if they are not positioned for expansion.
- Do not open the oven door while they bake!
- Serve hot! Popovers are best served warm or piping hot. They will start to deflate and get eggy as they cool down.
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.
