Who can resist the buttery light flavor of a good popover? If you are wanting a better option that still tastes buttery, crispy, and delicious, try these buttery whole wheat popovers.
Why you Need to Make these Popovers
These whole wheat popovers are a perfect brunch idea on a weekend when you aren't as busy. These little gems aren't hard to make but do take a little know-how. So let me share my favorite tips and tricks!
Tips for Making the Popovers
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 tip- popovers get their rise from steam. That steam comes from the liquid in the batter. You will get a better oven spring from room-temperature ingredients.
So, start with warm milk and warm eggs. For the eggs, I added enough warm water to cover them and let them sit for 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!
The 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!
What is Einkorn Flour?
Einkorn is an ancient grain that has been used for tens of thousands of years. It is gaining in popularity in recent years for good reason. Einkorn works well in these popovers.
I love to use einkorn flour for the way it reacts in baking, as well as the flavor it produces.
Popover Pans
I have popover pans that I use for this, but muffin pans work as well if you prefer.
Whichever pan you decide to use for your popovers, I like to preheat my pan first for 3-5 minutes. This helps with the oven spring that we're looking for
Oven Temps and Cooking Time
The baking time and temp for popovers go 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.
More Whole Wheat Baked Goods
- Easy Whole wheat buttermilk biscuits
- Delicious Whole wheat brownies
- Tender Whole wheat waffles
- The Best Whole wheat oat walnut bread
- Tasty Whole grain snickerdoodles
- Whole wheat banana bread
Whole grain popovers
Equipment
- popover pans or muffin pans
Ingredients
- 4 eggs
- 1 ½ cups milk I used a 2%, but use milk of choice
- ½ teaspoon salt
- ½ cup whole wheat flour I used a einkorn flour,but you could also use a hard red or white winter wheat.
- 1 cup all purpose flour You can increase the amount of whole wheat flour you want, but it will produce a denser popover and one that won't rise quite as much. This ratio still gives you the texture and height of the original popovers.
Instructions
- Preheat oven to 450 degrees.Bring your eggs and milk to room temp. If you have the time, you can do this by placing the eggs on the countertop about 30 minutes before you need them. You will do the same with the measured milk. If you don't have that kind of time, place eggs in a small container and fill with warm water. Allow this to sit on the counter for about 10 minute. With the milk, place it in a microwave safe bowl and microwave about 30 seconds and set it aside with the eggs. Now, I like to heat up my pan as well. So about 3-5 minutes before you bake, place the pan in the oven. On to the batter. It is really simple, so don't be intimidated.Place eggs in medium sized bowl. Whisk. Add in milk and salt and whisk again. Last is the flour. You want to whisk this to combine, but certainly don't need to whisk until smooth. Small chunks are just fine!Remove the hot pan from oven, being careful. Brush with butter and pour in batter to ¾ way full. Place in oven and bake for 15 minutes. Now, don't open the oven door until the popovers are baked. We want all that hot heat to stay in the oven! After 15 minutes at 450 degrees, reduce heat to 350 and bake another 10 minutes. Remove from oven. They are best served immediately!Now, sit back and enjoy. You deserve it!
Janelle says
These turned out great! I did use all hard white wheat because I mill all our flour, I do not have any AP flour . But that heartier texture is what we are used to with baked goods. I did add a dollop of maple syrup to the batter and it made them a tiny bit sweet. And baking them in my muffin tin worked out fine. So good! Thanks for the delicious recipe
Amy Sandidge says
I am so happy to hear you liked these and I love you added a little maple syrup, I need to try this!