Popovers are one of my favorite things. My first introduction was at the Jordan Pond House at Acadia National Park 25 years ago, and I’ve been making them for the occasional Sunday breakfast ever since.
But in all these years, I’ve never deviated from the plain old egg/flour/oil/milk version. My popovers have been the canvas and various homemade jams and preserves have provided the “paint.”
So, I may be slow but I get there eventually! This year of sourdough has helped me expand beyond using sourdough as a leavening agent, to using it as a flavoring agent. So this week we had popovers for dinner instead of breakfast, and punched up the flavor with the addition of sourdough starter, fresh chives, and Parmesan cheese.
The starter kept them from becoming tall with a dry interior like usual popovers, making them more of a pop-up than a popover. They were very rich and tasty though. The starter didn’t disappoint, adding an acid tang that contrasted nicely with the earthy chives and salty Parmesan.
- 1 cup milk
- 3 large eggs
- 1 Tbsp olive oil
- 1/2 cup sourdough starter (find out how to make your own sourdough starter here)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2/3 cup shredded Parmesan
- 1/3 cup chopped fresh chives
In a large bowl beat the milk, eggs, oil, and starter until just combined. Stir in the flour and salt and beat until no lumps remain.
Gently stir in Parmesan and chives. Pour batter into 6 large, greased muffin cups or 6 greased popover cups (you can also use individual custard cups).
Bake in a preheated 450 degree oven for 15 minutes. Reduce oven heat (do not open oven door!) to 375 degrees and continue baking for 20 more minutes or until pop-ups are golden brown.
Remove from oven and serve either plain or with butter or white wine jelly.
Note: I served these pop-ups with a garden salad for a nice, light dinner. I’ll be submitting this recipe over at Yeastspotting too!