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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Great idea to go with soup.
I understand the need to eat the less than perfect ones…… One of my practical exams when I was in culinary school had me doing a souffle……… I made so many imperfect ones that my family almost shot me because they had to eat them… lol
Still delicious- just not perfect! 🙂
I hear that…….. 😉
I’m sure your souffles were delicious too. 🙂
This is perfect! I was just trying to come up with something to serve with my pot of soup tonight and voila you came to my blog and I found you! I’ll be trying these out post haste!
Yay! I hope you enjoy them. 🙂 The original oven temperature was 450 degrees- a little too hot in my oven for the duration. I hope that my adaptation works for you!
Thanks they worked out really nicely! And they went really well with mushroom soup!
Those are just gorgeous Josette! I’d eat the imperfect ones too. 🙂
You have to take one for the team, right? 😉
I love buckwheat. The popovers look so glorious in comparison to traditional breads. Lovely recipe!
Thank you so much. I love buckwheat too- I actually prefer these to traditional popovers.
How beautiful! I’ve never made popovers!
You MUST! 🙂
When i saw the name of this recipe, I got a little worried. I’m not a HUGE fan of buckwheat. But at only 2 tablespoons, all is good. I think it comes from my hippy times when everyone i knew was a vegetarian, and buckwheat groats were what people ate for breakfast, lunch and dinner. I like pancakes with some buckwheat flour, but not too much!
So funny… I wish there was more buckwheat in the mix! I love it. You would love these for sure, Mimi. 🙂
Im definitely trying this recipe. Ive been struggling to bake with buckwheat but this recipe looks like I might make it work;)
It’ll work for sure… there’s only a little bit of buckwheat- enough to impart it’s earthy flavor though!
New to me! Are they a version of Yorkshire puddings?
I had to look up Yorkshire pudding! New to me. 😉 Yes- they do seem quite similar.
They do don’t they? I think the main difference is the sugar in the popovers
I’ll have to try Yorkshire pudding now. 🙂 Thanks, Elaine!
I hope you like them, it seems to me they’re just a savoury version of your popovers 🙂
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