Sourdough Discard Popovers
Easy, eggy, tender and puffy pastries-- the perfect way to transform your sourdough discard into an indulgent take-my-money brunch worthy meal.
Equipment
- Muffin tin or popover pan
Ingredients
- 50 g sourdough discard
- 80 g milk
- 1 egg
- 35 g all purpose flour
- 1/2 tsp salt
- oil to grease pan
- scallions or chives optional
Instructions
- Thoroughly mix together sourdough discard, milk, egg and salt. Sift in flour and any additional ingredients and let rest 15-20 minutes. We want the batter to be closer to room temperature.
- Preheat oven to 450F. Well grease a muffin tin with oil, including the top of the tins to prevent sticking. Put it on a tray and in the oven as it preheats.
- Once the oven is preheated, remove the pan and pour the batter into the muffin tins about 3/4 the way full. Bake for 15-20 minutes or until the popovers are tall and are closer light to medium brown.
- Reduce the temperature to 400F and bake for another 5 minutes. The popovers are done when they are closer to dark brown in color.
- Turn oven off and let it sit in the oven for 2-3 minutes before removing. Enjoy warm.