Sourdough Popovers- King Arthur Flour

 

I love popovers for breakfast! I may be the only one in my family, but I'll convert them eventually. These slightly eggy light sourdough popovers are not sweet at all unless/until you add jam when you eat them. A great way to sneak in some eggs (protein). 

1 cup milk
3 eggs
1/2-1 cup sourdough starter, ripe (fed) or discard
3/4 tsp salt
1 cup unbleached all-purpose flour

Warm milk until it feels slightly warm to the touch. 

Combine warm milk with eggs, sourdough starter, and salt. Then mix in the flour. Don't over-mix- a few small lumps are OK. The batter should be about the consistency of heavy cream, or thinner than pancake batter. 

Heat muffin pan in oven while it's preheating to 450 degrees.

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.

Cut open and spread with butter, jam, apple butter, cinnamon sugar, whatever you like!