Pancake Popovers

Standard

Recently, I have begun working on my own popover recipe. I have also been going through a pancake crave. I have made regular pancakes and created my pancake crepes, and I thought about the idea of a pancake popover. So, to clarify, this post is not for my regular popovers (I will post that very soon, I hope), it is for my original Pancake Popovers.

I just sort of combined my popover recipe with a pancake recipe. So I have flour, milk, eggs, butter (not oil like in pancakes, but butter like in a roll or popover), and salt. I omitted any xanthan gum so the popovers would have a more pancake-like effect. Then, at the last second, I threw in a teaspoon of cornstarch. Also, do not look at the 2 eggs skeptically–these are pancake popovers, which are supposed to be a little more eggy than just rolls.

I will be honest, when these were finished, I spent more time getting the things out of the pan than I spent eating them. Moral of this story: be generous when greasing your pan! Still, when I took my first bite, I went to heaven. They were actually incredible. They are soft and easy to bite into; they melted in my mouth. Mmm! The taste was sort of like that of a pancake, so mission accomplished. But I also feel the need to compare the taste to what I immediately thought of: one of my favorite foods, spoon bread. It was great, tasting two great foods at once.

The only downside to these (which I was sort of expecting anyway) was that, despite the name, these were not popovers. As soon as they left the oven, they started to deflate. But they were still so good!

Ingredients: (makes 6)

  • 1/2 cup milk, room temperature
  • 1/2 cup gluten free flour (I used Bob’s Red Mill Brown Rice Flour)
  • 1 tsp cornstarch
  • 2 large eggs, room temperature
  • 1/4 stick butter, melted
  • 1 pinch salt

Instructions:

  • Preheat oven to 400 degrees
  • Grease 1 muffin tin very well
  • Whisk milk, flour, butter, and salt vigorously until smooth and totally blended
  • Pour batter into greased muffin tin so that they are no more than 3/4 full
  • Bake for 15-20 minutes
  • Let them cool for a minute or two (no longer) before removing them from the muffin tin
  • Serve immediately with any desired toppings
Advertisements

7 responses »

  1. Pingback: My Favorite Pancakes « deliciousgf

  2. Pingback: Quick Pancakes « deliciousgf

  3. Pingback: Corn Muffins with Pamela « deliciousgf

  4. Pingback: Delicious Cheese Muffins « deliciousgf

  5. Pingback: Scrambled Pancakes « deliciousgf

  6. Pingback: Popovers Worked! « deliciousgf

  7. Pingback: Mini Casseroles | deliciousgf

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s