You cannot stop eating these, so light and airy…
Popovers, as the name suggests it pops out of the muffin pan while baking. Since I used gluten free flour it didn’t pop as it’s supposed to be. I guess if you use all purpose flour, it would work just fine. Anyways, it tasted very light and in one sitting we emptied all the popovers. While making the batter, sugar is not added. So these make an excellent snack or breakfast for those who are cutting back on sugar. Others could pour maple syrup or honey or spread with any fruit preserves and enjoy them. Make sure to make a lot as it will finish in just a matter of minutes. If you are making this for a party, you could top it with ice cream, yum!!!
Gluten intolerant people can try this with gluten free flour and others can make with all purpose flour. You could also do a few variations with the recipe, like adding cocoa powder, raisins, vanilla extract, ground cinnamon. almonds etc to the batter. I added flax seeds.
Popovers:
Ingredients:
- Gluten free or all purpose flour- 1 1/2 cups
- Large eggs- 2, room temperature
- Milk- 1 1/2 cups, room temperature
- Butter, unsalted and melted- 3 tbsp + 1 tbsp for greasing pan
- Salt- 2 pinches
- Flax seeds (optional)- 3 tbsp
Instruction
- Preheat oven to 400 F.
- Use room temperature eggs and milk (or slightly warm up the milk).
- In a large bowl, whisk up flour, 3 tbsp melted butter, eggs, milk and salt without any large lumps.
- You could even make the batter in a blender or food processor, process it for 30 seconds.
- Avoid over mixing the batter.
- Place the empty muffin pan inside the oven to warm it up for 5 minutes.
- Brush the muffin pan with the remaining 1 tbsp butter.
- Pour the batter to each cups till it’s 3/4th filled.
- Bake for 30 minutes till it’s puffed up and turns brown.
- Serve hot with your favorite syrup or even ice cream 🙂
- I served it with apricots.
- Don’t over mix the batter.
- While baking don’t open the oven.
- You could even use sesame seeds or raisins instead of flax seeds.
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- Gluten free or all purpose flour- 1½ cups
- Large eggs- 2, room temperature
- Milk- 1½ cups, room temperature
- Butter, unsalted and melted- 3 tbsp + 1 tbsp for greasing pan
- Salt- 2 pinches
- Flax seeds (optional)- 3 tbsp
- Preheat oven to 400 F.
- Use room temperature eggs and milk (or slightly warm up the milk).
- In a large bowl, whisk up flour, 3 tbsp melted butter, eggs, milk and salt without any large lumps.
- You could even make the batter in a blender or food processor, process it for 30 seconds.
- Avoid over mixing the batter.
- Place the empty muffin pan inside the oven to warm it up for 5 minutes.
- Brush the muffin pan with the remaining 1 tbsp butter.
- Pour the batter to each cups till it's ¾th filled.
- Bake for 30 minutes till it's puffed up and turns brown.
- Serve hot with your favorite syrup or even ice cream 🙂
- I served it with apricots.
While baking don't open the oven.
You could even use sesame seeds or raisins instead of flax seeds.
