Whole Wheat Walnut Popovers Recipes

BUCKWHEAT POPOVERS

These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you've never made popovers, they're extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.

Provided by Melissa Clark

Categories breakfast, brunch, snack, pastries, quick breads, side dish

Time 50m

Yield 6 popovers

Number Of Ingredients 8

Buckwheat Popovers image

Steps:

Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 212 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 cup/236 milliliters whole milk, at room temperature
3 large eggs, at room temperature
2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
1 teaspoon granulated sugar
1/2 teaspoon fine sea salt
3/4 cup/90 grams all-purpose flour
2 tablespoons buckwheat flour
2 tablespoons whole-wheat flour

WHOLE WHEAT POPOVERS

Make and share this Whole Wheat Popovers recipe from Food.com.

Provided by Punky Julster

Categories Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 6

Whole Wheat Popovers image

Steps:

Heat oven to 450 degree F.
Generously grease 12 muffin cups.
Place in oven to heat 2 minutes.
Meanwhile, combine eggs, milk, flours, melted butter, and salt in blender container. Blend just until smooth, scraping side of container as needed.
Pour into hot muffin cups.
Bake 25 minutes.
Remove from pan and serve immediately.

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon butter, melted (no substitutes)
2 large eggs
1 cup milk
1/2 teaspoon salt

WHOLE-WHEAT THYME POPOVERS

A hint of thyme and the heartiness of whole-wheat flour lend character to these big, beautifully browned popovers. Serve them hot from the oven! Prep time includes dough resting time.

Provided by Sharon123

Categories Breads

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Whole-Wheat Thyme Popovers image

Steps:

In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
In medium-size bowl, combine flours,, sugar,and salt.
In measuring cup, combine milk, eggs, and butter mixture.
Add milk mixture, beat until smooth batter forms.
Cover bowl; set aside 30 minutes.
Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
Carefully remove baking sheet with cups from oven.
Spray hot cups with non-stick vegetable cooking spray.
Stir batter and divide among cups.
Bake 35 minutes.
With sharp knife, pierce side of each popover to allow steam to escape.
Bake 10 minutes more or until browned.
Remove popovers from oven and serve immediately.
Enjoy!
Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.

Ingredients

1 tablespoon butter
1/2 teaspoon dried thyme leaves
1/2 cup unsifted all-purpose flour
1/2 cup whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
3 large eggs

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THE BATTLE FOR A NO-FAIL NOURISHING POPOVER - KEEPER OF …

Web Mar 1, 2012 After 50 minutes, using a sharp knife, make a small slit into each popover and bake them for an additional 10 minutes. This will help …
From keeperofthehome.org
Category Baked Goods
Estimated Reading Time 4 mins

Combine all of your ingredients in a blender. I usually whip it up for about a minute. At this point you can refrigerate the batter until ready to use for about three days if you so desire.
Generously grease a stainless steel muffin tin (you could use a mini if you'd like) and place in your hot oven for about 3-4 minutes (if you have a stoneware muffin dish, place it in the oven while it's preheating) to get hot. Preheat oven to 375 degrees.
Carefully remove the hot pan from the oven and pour the batter into the tins 2/3 to 3/4 full. Place the pan into the oven and do not open it. Walk away, do not peek at all. Bake for 50 minutes. If your oven has an oven light, it's fun to watch them pop through the glass. My kids enjoy watching the popovers bake.
After 50 minutes, using a sharp knife, make a small slit into each popover and bake them for an additional 10 minutes. This will help the steam escape from the inside and also help the crust to dry out more, giving you a more stable popover.

Whole Wheat Walnut Popovers Recipes

BUCKWHEAT POPOVERS

WHOLE WHEAT POPOVERS

Make and share this Whole Wheat Popovers recipe from Food.com.

WHOLE-WHEAT THYME POPOVERS

A hint of thyme and the heartiness of whole-wheat flour lend character to these big, beautifully browned popovers. Serve them hot from the oven! Prep time includes dough resting time.

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