Whole-grain wheat popovers
These whole-grain wheat popovers are light, crispy, and tender, making them a nutritious breakfast option. Baked at high temperatures, they rise beautifully and can be served with sweet or savory toppings.
Cook time 30 min
Prep time 5 min
Ingredients:
3 eggs1 cup milk (2% fat)
1 cup whole-grain wheat flour
1/2 tsp salt
If you're searching for a nutritious and delicious way to start your day, look no further than these whole-grain wheat popovers. Crispy on the outside and tender on the inside, these popovers are a fantastic option for breakfast or brunch, packed with the goodness of whole grains.
Instructions:
- Preheat your oven to 450°F (232°C). It's essential to have a hot oven to help the popovers rise properly.
- Place your popover pan or a standard muffin tin in the oven while it preheats. Heating the pan ensures the popovers start cooking immediately and achieve their signature puff.
- In a medium mixing bowl, crack and lightly whisk the eggs until frothy.
- Gradually pour in the milk, whisking continuously until well combined.
- Add the whole-grain wheat flour and salt to the egg mixture. Whisk until the batter is smooth and there are no lumps. The batter will be thin, similar to pancake batter.
- Let the batter sit at room temperature for at least 10 minutes. This allows the flour to absorb the liquid fully and results in a better texture.
- Carefully remove the preheated pan from the oven.
- Spray the cups of the pan generously with non-stick cooking spray or lightly brush with melted butter to ensure easy removal of the popovers.
- Pour the batter into the prepared cups, filling each about halfway.
- Place the pan back in the oven and bake for 15 minutes at 450°F (232°C).
- Without opening the oven door, reduce the temperature to 375°F (190°C) and continue to bake for an additional 15-20 minutes, until the popovers are puffed up and golden brown.
- Gently remove one popover to ensure it is fully cooked; the interior should be set and not doughy.
- Carefully transfer the popovers to a cooling rack using a fork or a thin spatula to help release them from the pan.
- Serve the popovers warm. They can be enjoyed plain or with a spread of butter, honey, jam, or even a savory topping like cheese or herbed butter.
Enjoy your homemade whole-grain wheat popovers fresh out of the oven. Their perfect blend of crispy exterior and soft interior is sure to become a favorite in your household. Serve them with your choice of toppings or spreads and savor the wholesome goodness!
Whole-grain wheat popovers FAQ:
Bake the popovers for 15 minutes at 450°F (232°C), then reduce the temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes.
Popovers are done when they are puffed up and golden brown. You can remove one to check; the interior should be set and not doughy.
A popover pan is ideal for making these popovers. If you don’t have one, you can use a standard muffin tin.
Yes, you can substitute whole-grain wheat flour with all-purpose flour, but the texture and flavor may differ slightly.
Store any leftover popovers in an airtight container at room temperature for up to 1 day. They can be reheated in the oven for best results.
Tips:
- Ensure the eggs and milk are at room temperature before starting to mix the ingredients. This helps in achieving a smoother batter and better rise.
- Do not overmix the batter, as it can result in denser popovers. Mix until the ingredients are just combined.
- Preheat the oven to 450°F (230°C) and place the popover pan or muffin tins inside to heat up while preparing the batter. A hot pan allows for immediate puffing when the batter is added.
- Grease the popover pan or muffin tins well to prevent sticking.
- Avoid opening the oven door during the baking process to prevent the popovers from collapsing.
- Once baked, let the popovers cool for a few minutes in the pan before gently removing them.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 7g
Carbohydrates 16g
Fiber 2.12g
Sugar 2.12g
Fat 3.81g
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