Whole grain popovers
These delicious whole grain popovers are a version of the traditional popover, you will be surprised how light and fluffy they will be!
Servings: 12
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!