Sourdough Popovers
Light and airy sourdough popovers with a crisp golden crust, perfect for breakfast or as a savory side. This naturally fermented twist on classic popovers adds a subtle tang and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup milk, warmed
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons melted butter, divided
Instructions
- Preheat the oven to 450°F (230°C) and generously grease a 6-cup popover pan or muffin tin with melted butter.
- In a mixing bowl, whisk together the sourdough starter, warm milk, and eggs until smooth.
- Add the flour and salt, whisking until just combined and a smooth batter forms. Let the batter rest for 10 minutes.
- Brush the popover cups with some melted butter again to prevent sticking.
- Pour the batter evenly into the prepared cups, filling about 3/4 full.
- Bake for 15 minutes at 450°F (230°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes until popovers are puffed and golden brown.
- Remove from oven and brush tops with remaining melted butter. Serve immediately for best puff and texture.
Notes
For extra flavor, try adding fresh herbs or shredded cheese to the batter before baking. Serve warm with butter, jam, or savory spreads.