Sourdough Popovers and Why They Pop
Discover the magic of light and airy *Sourdough Popovers and Why They Pop*, a recipe that transforms humble pantry staples into golden, puffed perfection. These popovers are elevated with the tangy flavor of sourdough starter discard, offering a delightful twist on a classic treat. The key to their irresistible rise lies in the combination of a frothy batter, high oven heat, and the power of trapped steam—ensuring every bite is crisp on the outside and pillowy on the inside. Perfectly suited for breakfast, brunch, or even a savory dinner side, they come together in just 15 minutes of prep time and bake beautifully in a hot pan for the ultimate rise. Enjoy them warm with butter and jam, or savor their versatility with savory spreads. Whether you’re using a popover pan or a muffin tin, this recipe guarantees irresistibly flaky results every time!
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 240 ml Whole milk
- 3 pieces Large eggs
- 120 g Sourdough starter discard
- 30 g Unsalted butter (melted, plus extra for greasing)
- 0.5 tsp Salt
Instructions
Preheat your oven to 220°C (425°F) and place a popover pan or a muffin tin inside to heat as the oven warms up.
In a large mixing bowl, whisk together the eggs and milk until blended and frothy. This step helps incorporate air into the batter.
Add the sourdough starter discard and whisk again until smooth and fully combined.
Sift the flour and salt together, then gradually add to the wet ingredients, whisking gently until no lumps remain. Avoid overmixing.
Stir in the melted butter, incorporating it evenly into the batter.
Carefully remove the hot pan from the oven and generously grease each cup with melted butter to prevent sticking and ensure a crisp exterior.
Fill each cup of the popover pan or muffin tin about two-thirds full with the batter. Work quickly to retain the oven's heat.
Place the pan back in the oven and bake for 15 minutes at 220°C (425°F) without opening the oven door. The steam inside is critical for the popovers to rise.
Reduce the oven temperature to 190°C (375°F) and bake for an additional 10 minutes until the popovers are golden brown and crisp.
Remove the pan from the oven and immediately puncture a small slit in the side of each popover with a knife to release steam and prevent sogginess.
Serve warm with butter, jam, or your favorite spread, and enjoy the light, airy texture that makes these popovers so unique.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 417 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
