Sourdough Popovers And Why They Pop Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Start oven at 425 and put popover pan in on lowest shelf.
• Put milk and oil in blender, with blender on low speed add flour.
• Add whole egg, egg whites, salt and extract.
• Blend just to mix ingredients, mixture should be the constancy of heavy cream.
• Pull shelf with popover pan out and spray with non stick coating, fill cups 3/4 full Raise oven to 450 for 15 minutes than turn down to 350 for 25 minutes.
• Do not open oven!

Steps:

• In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
• Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
• Heat a muffin or popover pan in the oven while it's preheating to 450°F.
• Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
• Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
• Remove the popovers from the oven and serve immediately.

Steps:

• Preheat oven to 450 degrees.
• Mix eggs and sugar well. Whisk in milk, then almond extract and pinch of salt. Whisk in flour, mixing until almost all the lumps are gone and the batter resembles thick cream. Set aside. In fact, let the batter rest for an hour, if you have the time - although it doesn't matter that much. Popovers will rise slightly more if batter has rested.
• Place 1/2 tablespoon of cold butter in each cup of a six-muffin pan (for large muffins). When the oven has preheated, place the pan in the oven, directly on the middle oven rack. (Remove any rack that is above the pan.) Heat the pan for 3 minutes.
• Remove hot pan from oven. Whisk batter, briefly, and pour into muffin pan. Add blueberries, dividing evenly among the muffins. Use a knife or fork to make sure berries are covered - even if only a little - by the batter.
• Bake at 450 degrees for 12 - 15 minutes. Reduce temp to 350 degrees and bake for another 20 minutes.
• Remove from oven and squeeze lemon juice over the tops; sprinkle with powdered sugar. Serve immediately.