BUCKWHEAT POPOVERS
These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you've never made popovers, they're extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.
Provided by Melissa Clark
Categories breakfast, brunch, snack, pastries, quick breads, side dish
Time 50m
Yield 6 popovers
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
- In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
- Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 212 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kabita Samadder
[email protected]These popovers were delicious! I love the crispy exterior and the soft, fluffy interior. I'll definitely be making these again soon.
Sada Mhebi
[email protected]These popovers were a hit with my family! They're so easy to make, and they're always perfect. I love that I can use buckwheat flour, which makes them a bit healthier than traditional popovers.
Kalid Hassen
[email protected]Meh. These popovers were okay, but I've definitely had better. They were a bit dry and dense, and the buckwheat flavor was a bit too strong for my taste.
Jeevan Prasad
[email protected]I've never had buckwheat popovers before, but I'm definitely a fan now! They're so light and fluffy, and the buckwheat flour gives them a slightly nutty flavor that I love. I'll definitely be making these again.
Chris Holt
[email protected]These popovers were delicious! I love the nutty flavor of the buckwheat flour. I'll definitely be making these again.
Smarika Adhikari
[email protected]I'm not a huge fan of buckwheat, but I thought I'd give these popovers a try. I was pleasantly surprised! They were light and fluffy, and the buckwheat flavor was very subtle. I'll definitely be making these again.
Michael Tucker
[email protected]These popovers were a bit of a disappointment. They didn't rise very much, and they were kind of dense. I think I'll stick to my regular popover recipe.
Rana sister's Khan
[email protected]I've made these popovers several times now, and they're always a hit! They're so easy to make, and they're always perfect. I love that I can use buckwheat flour, which makes them a bit healthier than traditional popovers.
Sebuuma Deogrics
[email protected]These popovers are delicious! I love the crispy exterior and the soft, fluffy interior. I'll definitely be making these again soon.
alesan gill
[email protected]I'm allergic to wheat, so I was excited to try these buckwheat popovers. Unfortunately, they didn't turn out very well. They were dense and gummy, and they didn't have much flavor.
Buro Masud
[email protected]These popovers were a hit at my brunch party! Everyone loved them, even the people who don't usually like buckwheat. I'll definitely be making them again for my next party.
Esther Chalwe
[email protected]These are the best popovers I've ever had! They're so light and fluffy, and the buckwheat flour gives them a slightly nutty flavor that I love. I'll definitely be making these again and again.
Kiela Long
[email protected]Meh. I found these popovers to be a bit dry and bland. Maybe I did something wrong, but I don't think I'll be making them again.
gray wolf
[email protected]Not bad! I've never tried buckwheat flour before, but these popovers were surprisingly delicious. I'll definitely be making them again.
bff gang
[email protected]These buckwheat popovers were incredibly easy to make and turned out perfectly! I used a gluten-free flour blend and they still came out light and fluffy. Definitely a keeper recipe!