Whole-grain wheat popovers with a crispy outside and soft inside
Indulge in our easy-to-make whole-grain wheat popovers, featuring a crispy outside and a soft, pillowy inside. Made with wholesome ingredients like eggs, 2% milk, and whole-grain wheat flour. Perfect for breakfast or as a delicious side!
- 30 Mar 2024
- Cook time 30 min
- Prep time 5 min
- 6 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.12g | 6% |
| Sugar 2.12g | 2% |
| Fat | |
| Fat 3.81g | 4% |
| Saturated 1.34g | 4% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 100mg | 18% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.48ug | 20% |
| Vitamin C 0.08mg | 0% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 0.54ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 170mg | 5% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.13mg | 10% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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