Tag Archives: popovers

My Popovers Worked!

Standard

Today I finally tried out the popover recipe I have created. At least, I hoped it would be a popover recipe. If not, It would just be rolls. I have taken what I have learned from various tips and my own knowledge of food to create it. First: I know that the ingredients work best at room temperature. Done. Second: the batter should be a little runny if I am to be able to pour it into a muffin tin. Okay. Third: most bread/roll recipes include some salt and butter. Check. Last: I need eggs. This was where my true uncertainty began. How many eggs was I to use? I honestly just reasoned out that 1 would not be enough, and 3 seemed like too many, so I decided on 2 eggs, which did end up being sufficient.

I haven’t been making my recipes in huge amounts, so I made my recipe based off of 1 cup of gluten free flour. That meant I would need about 1 cup of milk (so the batter can be poured). I didn’t want to use too much salt, so I just used 1/8 teaspoon. 1 tablespoon of butter seemed like the right amount as well, because any more than that seemed like too much, and any less…I just wasn’t so sure.Anyway, I crossed my fingers and set to work. But of course, once I had my ingredients all set out, I had to figure out how to make my recipe. I preheated my oven to 450, because in the past when I have made other bread products, that was about the temperature I used. I didn’t know how long to cook them for, so I set my timer for 10 minutes, but when I checked them, they clearly needed more time. So I waited another ten. I was surprised by how fast they had started cooking, so I turned down my oven’s temperature to 375 and ended up cooking them for an additional 15 minutes. This recipe makes 8 popovers.

So, the big question is: did my popover recipe work? The answer: yes! The popovers were absolutely delicious and they actually popped! I was more than excited at discovering that my first popover attempt was triumphant. The popovers were beautifully browned on the outside and light, steamy, and soft on the inside. I will not be making any changes or modifications to this recipe, that is for sure!

 

Ingredients:

  • 3/4 cup rice flour (I use Bob’s Red Mill Brown Rice Flour)
  • 1/4 cup cornstarch
  • 3/4 tsp xanthan gum
  • 1/8 tsp salt
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tbsp butter, melted/cooled

Instructions:

  • Preheat oven to 450 degrees and grease 8 regular muffin cups well.
  • Blend flour, cornstarch, xanthan gum, and salt together.
  • Mix eggs and milk together (beat until mixture is light and there are some small bubbles). Stir in butter until the consistency is the same as before.
  • Add wet mixture to dry ingredients and mix until all ingredients are completely combined and there are no flour clumps.
  • Fill muffin cups no more than ¾ full. Bake 15 minutes.
  • Decrease oven temperature to 375 degrees and bake 15-20 additional minutes, until popovers are golden-brown.
  • Remove and serve hot-warm.

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