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