Recipe: Spent Grain Popovers - Brooklyn Brew Shop

Spent Grain Popovers

Updated on July 01, 2016

Recipe: Spent Grain Popovers

Popovers are a little bit like magic. The ingredients for the batter are as simple as can be (flour, egg, milk). You can scrape everything together and into the oven in under 5 minutes. But the delightfully crisp shell and impossibly-airy, still-steaming insides make you wonder if it's really this easy (and it is), why aren't these coming out of your oven everyday?

The key to really tall popovers is definitely a proper popover pan. A muffin pan will deliver shorter (but totally tasty) versions. We add just a touch of spent grain to ours for a light nuttiness. And while we normally think of them for brunch, this recipe has popovers vying to be our go-to dinner roll.



  • 3/4 cup all-purpose flour
  • 1/4 cup Spent Grain Flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 450 degrees F. When oven is hot, preheat popover (or muffin) pan while combining the other ingredients.
  2. In a mixing bowl sift together the flours and salt. Set aside.
  3. In a second bowl whisk together eggs and milk until combined.
  4. Add the wet ingredients to the dry ingredients and stir until well blended.
  5. Remove pan from oven. Brush pan with melted butter. Pour batter halfway up each cup.
  6. Bake for 20 minutes. Reduce heat to 375 degrees F. and bake an additional 20 minutes. Enjoy!