Sourdough Popovers: Elevate Your Breakfast Game! π
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 6-inch high popovers
Description:
Sourdough popovers are a delightful twist on the classic popover recipe, infused with the tangy flavor of sourdough. The secret to their impressive rise lies in the combination of high-protein bread flour, which lends a beautiful brown hue and exceptional lifting properties, along with stiffened egg whites that resist shrinkage, resulting in towering, airy popovers that will surely impress your brunch guests.
Ingredients:
- 1 cup bread flour
- 1 1/2 eggs
- 3/4 cup sour milk (for that sourdough flavor!)
- 1 whole egg
- 2 egg whites
- 1/4 teaspoon sea salt
- 1 tablespoon oil
Instructions:
| Step | Details |
|---|---|
| 1 | Preheat the Oven: Start by preheating your oven to 425Β°F and placing the popover pan on the lowest shelf. This ensures that the pan gets adequately heated for the popovers to rise beautifully. |
| 2 | Prepare the Batter: In a blender, combine the sour milk and oil. With the blender on low speed, gradually add the bread flour until you achieve a smooth consistency. |
| 3 | Incorporate Eggs: Add in the whole egg, egg whites, sea salt, and any additional flavor extracts you desire. Blend the mixture just until all the ingredients are well combined. The batter should resemble the consistency of heavy cream. |
| 4 | Fill the Popover Pan: Carefully remove the shelf with the popover pan from the oven and generously coat it with non-stick spray. Fill each cup about three-quarters full with the prepared batter. |
| 5 | Bake to Perfection: Increase the oven temperature to 450Β°F and bake the popovers for the first 15 minutes. This initial burst of high heat helps create the initial lift. Then, reduce the temperature to 350Β°F and continue baking for an additional 25 minutes. Resist the temptation to open the oven door during baking, as this could cause the popovers to collapse. |
| 6 | Serve and Enjoy: Once the popovers are beautifully golden brown and puffed to perfection, remove them from the oven and serve immediately while they’re still hot and steamy. These popovers are best enjoyed fresh out of the oven, perhaps with a dollop of butter or your favorite jam. |
Why Do They Pop?
The magic behind the impressive rise of these sourdough popovers lies in several key factors. Firstly, the high protein content of bread flour provides the necessary structure for a lofty popover, while its gluten content contributes to exceptional rising characteristics. Additionally, stiffening the texture with egg whites helps the popovers maintain their shape and resist shrinkage during baking. Placing the popover pan on the lowest shelf of the oven ensures even heat distribution and encourages upward expansion. Lastly, the inclusion of sour milk infuses the popovers with that distinct sourdough flavor, elevating them from ordinary to extraordinary. So, next time you’re craving a show-stopping breakfast or brunch dish, give these sourdough popovers a try and watch them pop right before your eyes!
