I remember eating popovers as a little girl - their cavernous insides steaming and filled with piles of butter. They were soft and delicious and I probably ate more than a preteen girl needed to, but they were so delicious it was hard to stop. Whenever my Dad would make these, it was always a really special treat. I have always held popovers in a special place in my heart, but not ever really made them before. I thought you needed a special popover pan to make them, and I really didn't want to add one more pan to my kitchen arsenal, especially one with a single use.
But I have recently learned that not only do you not need a special pan (a regular muffin pan will do, just leave spaces in between your batter so it can expand properly) but that popovers themselves are actually really easy to make! I made this spiced version with some freshly grated nutmeg, fresh chopped parsley and fresh ground pepper and they were so delicious! Delicately spiced, a perfect accompaniment to soups and stews!
Please check out all the other amazing sourdough popovers that were made this month for Sourdough Surprises! And we would love for you to join us next month!
Black Pepper and Nutmeg Sourdough Popovers
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: bread nutmeg sourdough
Ingredients (6 servings)
- 1 cup milk
- 3 large eggs
- 1/2 cup starter
- 3/4 tsp salt
- 1 cup flour
- 2 TBSP finely chopped fresh parsley
- 1 TBSP kosher salt
- 1 tsp black pepper
- 1 tsp freshly grated nutmeg
Heat a muffin pan in an oven until both are 450F.
In a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, starter, and salt.
Mix in the flour, parsley, pepper, and nutmeg - don't over mix, a few small lumps are ok.
Carefully remove the hot pan from the oven and spray with non-stick cooking spray.
Quickly pour the batter into the pan. IF you are using an actual popover pan, fill the wells almost to the top. If you are using a muffin pan fill the wells all the way, and space the popovers around so there are empty cups in between the full ones (this lets them expand more).
Bake for 15 minutes.
Reduce the oven temperature to 375 F and bake an additional 15-20 minutes, or until golden brown.
Remove from oven and serve immediately.
Powered by Recipage