Thursday, February 6, 2014

whole wheat popovers

Let's get a little adventurous, shall we? Let's change things up a bit. Instead of the usual pancakes for weekend breakfast, let's make them puffy, eggy and full of lightness. Let's make the Pop Overs, shall we?

I always thought popovers were daunting. Anything you need to worry about the exact temperature and timing has me anxious from the start. But popovers seem such a close cousin to the pancake, which I make every single weekend, I thought, How hard can it be? And I was right. Easy peasy. Even with whole wheat flour.

Here's the trick, as per Fannie Farmer (aka Marion Cunningham), my traditional go-to source for everything (until I discovered all the many wonderful bloggers out there, which I now source everything from), start with a cold oven, cold pan, cold batter. Turn the heat on while everything is in the over. Do not pre-heat.

So, how hard can that be? Even with a tricky, temperamental oven? It turns out not at all. It was a cinch.

Once done these lovely fluff balls lend themselves to all kinds of adornment. Slather any flavor jam or preserve you like on them. They can take it.

Whole Wheat Popovers
Adapted from The Fannie Farmer Cookbook
Makes 12 popovers

  • 2 eggs
  • 1 cup soy milk
  • 1 tablespoon oil + more for greasing the muffin pan
  • 1/2 cup whole wheat flour
  • 1/2 cup white flour
  • 1/4 teaspoon salt
  1. Put all ingredients in a large bowl and mix thoroughly, without over beating. Half fill oiled muffin pan. Pu the pan in the cold oven and set heat for 450 F. Bake for 15 minutes, then reduce heat to 350 F, without opening the oven (this was the hardest part) and bake for another 15-20 minutes. 
  2. Test one to be sure it is done by removing it from the pan. It should be crisp on the outside and tender on the inside.

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