Golden, Airy Sourdough Popovers From Scratch

Ingredients

• 1 1/4 cups (300 ml) milk, whole or 2%
• 2 tbsp (28 g) unsalted butter, cubed
• 3 large eggs, at room temperature
• 1/2 cup (120 g) sourdough starter discard (or active sourdough starter)
• 1 tbsp. Dijon Mustard
• 1 tbsp finely chopped parsley
• 1/4 tsp garlic powder
• 1/4 tsp fine sea salt
• Freshly ground black pepper
• 1 cup (120 g) all purpose flour
• Cooking spray, for coating the pan

Instructions

1. 1

   Preheat the oven to 450 F (230 C) for 30 minutes (please use an oven thermometer for accuracy; the correct temperature is essential for a high-rise). Adjust your oven rack to the position just below center. Place a 6-cup non-stick popover pan inside to heat up.

2. 2

   In a small saucepan (or microwave), gently warm the milk and butter over low heat.

3. 3

   Crack the eggs into a large bowl. Add the sourdough starter, mustard, parsley, garlic powder, salt and a few turns of freshly ground black pepper. Whisk to combine.

4. 4

   Gradually pour the warm milk mixture into the egg mixture while whisking continuously.

5. 5

   Add the flour, and continue to whisk until the batter becomes thin, frothy and lump free. It should be warm to the touch. At this point, pour the batter into a measuring jug if you have one, or use a ladle for portioning.

6. 6

   Remove the hot popover pan from the oven. Generously coat the inside and surface of the pan with cooking spray.

7. 7

   Pour/ladle the batter into the pan, filling each cup about 2/3- 3/4 full. It will sizzle.

8. 8

   Place the pan into the oven. Reduce the heat to 400 F (200 C). Bake for 35-40 minutes. DO NOT OPEN THE OVEN DOOR while the popovers bake. They will be beautifully risen and deep golden brown when ready.

9. 9

   Serve piping hot.