I am going to be honest with you.
If after eating one of these popovers, you may feel slightly…overcome with a yearning to eat about nine more, at which point your friends and family will wonder whether or not they’ll get tackled if they grab one of the other two. Try to refrain from doing this at all costs.
Whole Wheat Popovers are one of those foods that make you want to do a little dance, for three reasons. (1) They are amazingly airy and delicate, (2) they are so easy to make that even a ten year old can do it, and (3) when you use healthy ingredients like whole wheat flour and organic milk and eggs, making whole wheat popovers can be a great choice for a healthy snack.
I think I may have an addiction to popovers.
One of the things I love about whole wheat popovers is that they can be eaten for breakfast with butter or jam, as a snack, or even for dessert if you add a dollop of homemade whipped cream to the top.
Oh goodness, don’t ya just wish you could smell these beauties? Tear off a piece, let the steam fly in the breeze, take a bite, and taste the glorious, light, and airy dream that is a whole wheat popover. Mmmmm.
I am constantly begged/asked to make popovers. My family just can’t get enough. In all honesty, neither can I. And you don’t even need any special equipment. I use a regular old muffin pan and these silicone muffin cups, but if you want to get really fancy, you can use a popover pan. There’s no need, though. I’ve always made popovers with my muffin pan and muffin cups.
Here’s the recipe:
- 4 eggs
- 2 cups whole wheat flour
- 2 cups organic whole milk
- 1 teaspoon salt
- Preheat oven to 450° F. Line a muffin pan with muffin cups.
- In a medium bowl, lightly beat eggs. Beat in flour, milk and salt until just smooth. Don't overmix. Fill muffin cups half way.
- Bake at 450° F for 20 minutes. Decrease oven temperature to 350° F and bake for 20 minutes more. Serve immediately with butter, jam, or homemade whipped cream.