Friday, May 25, 2012

Sourdough Popovers

Happy Memorial Weekend dabblers! I am really looking forward to the long weekend and to heading to northern Minnesota for a few days with family. I hope that you get to enjoy some relaxing moments this weekend as well. If you are looking for a quick and delicious side, I highly recommend these sourdough popovers (pictured in last week's post) from King Arthur Flour.

The dough is very simple (1 c milk, 3 eggs, 1/2 c sourdough starter, 3/4 tsp salt, and 1 c all-purpose flour; yield 6 popovers) and the popovers could be served savory (i.e. with last week's compound chive butter) or sweet (i.e. honey, compound cinnamon/sugar butter, or chocolate hazelnut spread...whatever your favorite indulgence is).

To begin, preheat the oven to 450°F and place your popover pan (or a muffin pan, which is what I used...I am in the market for a great popover pan, so recommendations are welcome!) in the oven to heat up while the oven comes to temperature. While that is happening, heat the milk in a small sauce pan over the stove until it is warm to the touch. In a separate bowl, combine the eggs, sourdough starter, salt, and flour. Slowly add in the milk, stirring constantly. 

Whisk the dough to combine (a few small lumps are okay). 

The dough is pretty thin and should feel runnier than pancake batter. 

When the oven is done preheating, remove the popover/muffin pan and generously brush 6 of the muffin cups with coconut oil. You can space the popovers out in the pan so that they have more room to expand. If you are using a popover pan, fill the cups 3/4 full. If you are using a muffin pan like me, fill them to the top. 
Forgive the through-the-oven camera work, but I wanted to show you how cute they look as they puff up. 

Bake the popovers at 450°F for approximately 15 minutes. You can tell you are ready to reduce the oven temperature when the popovers have reached max lift-capacity (see how the two in the front have broken open). Reduce your oven temperature to 375°F  and continue to the bake the popovers for an additional 15-20 minutes until they are golden brown. 

For the best popover enjoyment, serve them immediately with your favorite toppings. 

I am looking forward to getting a great popover pan so that these beauties will get even more lift. As mentioned on the King Arthur website, you can also make these with whole wheat flour, which I have tried twice now. They are much denser than the all-purpose variety, but also delicious. 

Have a great holiday weekend dabblers. Thanks for visiting, 

-The Delicious Dabbler 

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