Whole Wheat Popovers
Source of Recipe
from "The New High Altitude Cookbook," by Beverly M. Anderson and Donna M. Hamilton, published by Random House in 1980.
Recipe Introduction
a bit of popover wisdom:
"Popovers made by sea-level recipes will expand too rapidly at altitudes over 2,500 feet, thereby losing their steam before a crust can form: Thus a stronger batter is needed at high elevations.
"This recipe is time- and family-tested, and success depends on following it to the letter. Be sure to have the pans well buttered. Do not peek during baking!"
List of Ingredients
Safflower or other cooking oil
1 cup sifted 100 percent whole-wheat flour
1/2 teaspoon salt
3 extra-large eggs, beaten
1 1/2 cups milk
3 tablespoons clarified butterRecipe
Preheat oven to 450. Place 1 teaspoon oil in bottom of muffin-pan cups, glass custard cups or cast-iron popover-pan cups. Place on cookie sheet.
Mix and sift flour and salt together.
Place eggs, milk and flour mixture in a blender and for 30 seconds at medium speed, or beat for 1 1/2 minutes. Add melted butter.
Heat greased pans 3 minutes in oven.
Pour batter into preheated cups, filling each cup three-fourths full.
Bake on lowest shelf for 15 minutes. Reduce heat to 350 and bake 25 minutes more. Do not open oven door during baking.
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