These popovers are a treat and not particularly difficult to make. This is one of many sourdough discard recipes that I have in my book because of the discard constantly produced by my sourdough mother, Sarah. During the summer, I’ve been working on a remote research internship and I have 7am calls twice a month which is awful even for a morning person. I motivated myself to wake up on time for the meeting this past week by promising myself that I could make these lovely popovers! The longest part of the recipe is the actual baking time; the ingredients take no time at all to combine. The recipe does require a little bit of planning as the popover molds (or muffins tins if you’re not willing to buy another baking pan like me!) need to heat up in the oven as it heats up in order to create the giant puff in these popovers.
This recipe is from King Arthur’s Flour which has a wonderful collection of recipes for sourdough discard. These are a really yummy way to combine both protein (from the eggs) and carbs in a meal and they are a favorite of my parents. I make popovers in my muffin tins because I don’t have a popover tin and I actually find the size from the muffin tins to be more satisfying to eat.
These popovers are also sweet because of the cinnamon-sugar glaze on top. I used to make savory popovers using cheese powder and fresh herbs with the occasional bacon bit but found that all of those additions retarded the growth in the oven. The savory additions also often sank to the bottom of the tin and burned which was not pleasant to eat. Also, the King Arthur site calls for these to be eaten immediately but I find that while they do deflate a little after the first day, they are still good to eat for several days as long as they are stored in an airtight container at room temperature.
Sourdough Discard Popover Recipe
- 227 grams 2% milk (1 cup)
- 3 large eggs
- 113 grams discard starter, unfed (1/2 cup)
- 3/4 teaspoon kosher salt
- 120 grams All-Purpose flour (1 cup)
- 35 grams granulated sugar (1/4 cup)
- 2-2 1/2 teaspoon cinnamon (This is a personal preference, I err on the side of 2 1/2 tsp because I like a LOT of cinnamon)
- 2-3 tablespoons unsalted butter (I use Kerrygold or various local brands that make butter in the European style)
- Preheat oven to 450F with muffin or popover tins inside.
- Warm milk in the microwave for about a minute or until slightly warm to touch. You can use a saucepan on the stove, I don’t in order to limit the amount of dishes I produce.
- Combine warm milk with eggs, starter discard, and salt. Mix with a whisk, you may have to beat it vigorously if you have a thicker discard.
- Mix in flour. It’s okay if you have lumps, you don’t need to try and beat them all out because it’s difficult to do.
- Remove hot tins from the oven and spray with nonstick spray (baking or cooking works fine). Fill cups all the way for a muffin tin or about 3/4s of the way for popover tins. Make sure you alternate cups if using a muffin tin because the popovers expand a LOT.
- Bake at 450F for 15 minutes then lower the oven temperature to 375F and bake for 15-20 minutes or until popovers are golden brown. (I’ve found that 20 minutes at 375 cause my popovers to burn.)
- While popovers are in the oven, mix together sugar and cinnamon. Melt butter into liquid.
- Remove popovers from the tins and coat with butter then roll in cinnamon-sugar. Once topped, serve immediately or let cool and place into an airtight container. For best taste, eat the same day.