I love popovers. I don’t make them often, but every time I do, I am reminded of how much I love them! These Whole grain popovers are a great healthier option. I made them with Einkorn wheat, but you could use a hard red or white winter if you prefer.
I have started using the Einkorn wheat recently, and love it every time I use it! These popovers were no exception.
A lot of people are really intimated by popovers, but let me just say, you don’t need to be. They actually aren’t as hard as people have made them seem.
First thing, popovers get their rise from steam. That steam comes from the liquid in the batter. You will get a better oven spring from room temp ingredients. So, start with warm milk and warm eggs. For the eggs, I added enough warm water to cover them and let them sit about 5 minutes. With the milk I just placed it in the microwave for about 30 seconds. This is the whole egg, straight from the refrigerator.
Next tip- make sure your oven is HOT! This is really important. You will never get that awesome oven spring you need if the oven isn’t super hot to begin with!
Last tip- Keep the oven closed during baking. You need all that heat to stay right where it is. If you need to peek, turn on the lights!
So add your eggs, milk and salt to a bowl and mix well.
You can see I decided to switch to a taller bowl, they are so much easier to mix in. This bag is some of my Einkorn I had ground from the other day. I definitely recommend owning a grain grinder if possible. They are expensive, but so worth it! I own and have used Nutrimill for a really long time.
One more thing- I also like to heat my pans in the oven for 3-5 minutes before adding the batter. This also helps with the oven spring. You can use any pan you like, but I love these pans. The only problem, I wish I would have bought 2!
The baking time and temp for popovers goes like this- bake them hot (450 degrees) for 20 minutes, then reduce the heat to 350 degrees and bake another 10. Remember, keep that oven hot, so keep it closed.
Aren’t they such a beautiful baked good?
You may wonder what the difference is with a popover made with partial whole wheat and it’s all white cousin? Not much really. I didn’t get the crazy rise I normally do, but it was still pretty good.
We served ours with butter and fresh preserves. My sister Anna makes the best preserves and we are lucky enough to have some!! These were her apricot vanilla.
I made 12, and I have a family of 4, let me just say it was a fight for every last one of them. I probably should have made 24.
That crispy outside and soft center is something I could get used to on a daily basis! These are best eaten warm though, so serve immediately!
These are the most perfect little cavities to fill. While I love the preserves, my youngest son loves his with Nutella or peanut butter.