Ingredients for Sourdough Popovers And Why They Pop
- Whole Milk
- Corn Oil
- Bread Flour
- Egg
- 4 large egg whites
- Sea Salt
- Almond Extract
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How to Make Sourdough Popovers And Why They Pop
- Preheat oven to 425°F (220°C) and place the popover pan on the lowest rack.
- In a blender, combine 1 cup of sourdough milk and 2 tablespoons of oil on low speed. Gradually add 1 ½ cups bread flour, blending until just combined.
- Add 2 large whole eggs, 4 large egg whites, ½ teaspoon salt, and ½ teaspoon vanilla extract (optional).
- Blend until the batter is the consistency of heavy cream. Do not overmix!
- Carefully remove the popover pan from the oven. Generously spray the cups with non-stick cooking spray.
- Fill each popover cup ¾ full. Immediately increase oven temperature to 450°F (230°C).
- Bake for 15 minutes at 450°F (230°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes.
- Resist the urge to open the oven door during baking! Let the popovers cool slightly in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
5g
Carbs
4g