Sourdough popovers and why they pop

READY IN: 50mins
Recipe by Jack Frazier

The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled milk gives the flavor of sour dough

Top Review by Chefanota

These are wonderful. I need to make a comment about this recipe though. I use sourdough starter in my recipes and 'sour milk' does not make 'sourdough'. Soured milk is part of the leavening. You can use buttermilk or make your own sour milk by adding 1 T of lemon juice to a scant cup of milk.

Ingredients Nutrition

  • 1 cup of slightly spoiled whole milk (smells sour)
  • 1 12 tablespoons corn oil
  • 34 cup bread flour
  • 1 whole egg
  • 2 egg whites
  • 1 teaspoon sea salt
  • 1 teaspoon almond extract


  1. Start oven at 425 and put popover pan in on lowest shelf.
  2. Put milk and oil in blender, with blender on low speed add flour.
  3. Add whole egg, egg whites, salt and extract.
  4. Blend just to mix ingredients, mixture should be the constancy of heavy cream.
  5. Pull shelf with popover pan out and spray with non stick coating, fill cups 3/4 full Raise oven to 450 for 15 minutes than turn down to 350 for 25 minutes.
  6. Do not open oven!

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