Classic Wholegrain Popovers
Source of Recipe
net
List of Ingredients
Classic Wholegrain Popovers
INGREDIENTS
butter for greasing baking cups
1 cup milk
1 tablespoon melted butter
3/4 cup fine whole-grain flour
1/3 cup unbleached all-purpose flour
1/4 teaspoon salt
2 large eggs, at room temperature
1. Preheat oven to 450F. Lightly butter 6 large popover cups or custard cups, or 9 muffin cups, and dust with sugar or flour, then set aside.
2. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated.
3. Fill cups 3/4 full (leave plenty of room), and bake in preheated oven for 15 minutes. Without opening the oven door, lower the heat to 350F and bake 20 minutes longer.
4. You’ll need to remove a popover to test for doneness (it will deflate if it’s not cooked enough).
5. Serve immediately, after inserting a sharp knife in the popovers so steam can escape.
Pumpkin-Flavored Butter
INGREDIENTS
1 stick unsalted butter, softened
1 tablespoon pumpkin puree
1 teaspoon maple syrup
1 teaspoon dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
Combine all ingredients and mound in a decorative little serving dish to serve alongside popovers, or waffles, or pancakes
Recipe
Classic Wholegrain Popovers
COMMENTS:
0 comments
Add your Comment
By Cait Johnson, author of Witch In the Kitchen, (Inner Traditions, 2001).
When my son was little, one of his favorite outings was to a local seafood place that served popovers warm from the oven along with heavenly strawberry butter. Truthfully, we could have made our meal out of just those popovers! I always thought there must be some mystique to making them, but one snowy day when he had a craving for popovers but we couldn’t go out to get any, my son convinced me to try making a batch myself and lo, and behold--it was easy, and they were delicious!
SIMPLE SOLUTION: Now you can make them, too. Popovers work equally well as a breakfast, lunch, snack, dinner-side, or dessert. At this time of year, we like them with apple butter or pumpkin-flavored butter (recipe included), but plain butter works fine, too. And you don’t need special popover cups, either: a muffin tin or custard cups will work just fine.
INGREDIENTS
butter for greasing baking cups
1 cup milk
1 tablespoon melted butter
3/4 cup fine whole-grain flour
1/3 cup unbleached all-purpose flour
1/4 teaspoon salt
2 large eggs, at room temperature
1. Preheat oven to 450F. Lightly butter 6 large popover cups or custard cups, or 9 muffin cups, and dust with sugar or flour, then set aside.
2. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated.
3. Fill cups 3/4 full (leave plenty of room), and bake in preheated oven for 15 minutes. Without opening the oven door, lower the heat to 350F and bake 20 minutes longer.
4. You’ll need to remove a popover to test for doneness (it will deflate if it’s not cooked enough).
5. Serve immediately, after inserting a sharp knife in the popovers so steam can escape.
Pumpkin-Flavored Butter
INGREDIENTS
1 stick unsalted butter, softened
1 tablespoon pumpkin puree
1 teaspoon maple syrup
1 teaspoon dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
Combine all ingredients and mound in a decorative little serving dish to serve alongside popovers, or waffles, or pancakes
|
Â
Â
Â
|
member logon
