Sourdough Popovers from King Arthur Flour

Recipe by Bonnie G 2
READY IN: 38mins
SERVES: 6
YIELD: 6 popovers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
  • Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
  • Heat a muffin or popover pan in the oven while it's preheating to 450°F.
  • Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
  • Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
  • Remove the popovers from the oven and serve immediately.
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