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whole wheat popovers

whole wheat popovers

by jax on August 17, 2013


August temps have dipped. The morning and evening air especially feel brisk against bare skin. Around 4am, while baby Bowie was squirming in bed next to me, I got up and changed from a summer nightgown into long pants and fuzzy socks. And this morning, after Van and I let out the chickens and picked handfuls of golden raspberries, we made popovers. While I’m not yet ready to let go of summer, I welcome fall baking, and popovers in particular. My wonderful mother-in-law introduced me to these puffed beauties and they are my husband’s and son’s favorite breakfast treat. Easy to whip up and impressive in both looks and taste, popovers are an elegant addition to any breakfast or brunch table. The whole wheat flour adds a lovely caramel-ly flavor.

Whole Wheat Popovers

adapted from Mark Bittman’s How to Cook Everything

Makes 10 popovers

2 eggs

1 cup milk

1 tablespoon melted butter, plus more for greasing the tin

1 teaspoon sugar

1/2 teaspoon kosher salt

1/2 cup all-purpose flour

1/2 cup whole wheat flour

Preheat oven to 425°F. Butter or spray a 12-cup muffin or popover pan and place it in the oven while you make the batter (I actually forgot to to do this and the popovers still popped perfectly).

In a large bowl (preferably one with a spout if you have it), whisk together the eggs and milk. Add a little of the cold liquid to the melted butter to temper it if your butter is still warm, then pour the butter mixture into the large bowl and stir together. Add the sugar and salt and stir. Whisk in the flour a little at a time to keep the mixture smooth. Fill the muffin cups at least halfway, place in the oven, and bake for 15 minutes. Reduce temperature to 350°F and bake for 15 additional minutes, or until the popovers are puffed and browned. Do not open the oven door until they’ve baked at least 30 minutes total.

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