My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )
This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.
Yield: 6 Popovers
- 1 cup/236 milliliters whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- ¾ cup/90 grams all-purpose flour
- 2 tablespoons buckwheat flour
- 2 tablespoons whole-wheat flour
- Heat oven to 425 degrees, preferably on convection.
- Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
- In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
- Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
- Pour batter into prepared cups. Bake 15 minutes.
- Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
- Serve warm.
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