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!
Nutmeg and Black Pepper Sourdough Popovers (The Gingered Whisk)
yields 6 popover muffins
1 cup milk
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
1 TBSP finely chopped flat leaf parsley
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp freshly grated nutmeg
Preheat the oven to 400F with the muffin pan in the oven.
In a small saucepan, slightly warm the milk until its warm to the touch.
In a large bowl mix together the warm milk, eggs, starter, and salt.
Carefully mix in the flour and spices, but don't overmix - some lumps are ok.
Carefully remove the hot pan from the oven and spray with cooking spray or brush with melted butter.
Quickly pour the batter into the muffin cups all the way to the top (if using a regular muffin pan only fill every other cup, so there are holes in between each one with batter).
Bake for 15 minutes.
Reduce oven temperature to 375 and bake for an additional 15-20 minutes, until the popovers are golden brown.
Remove from oven and serve immediately.