Sourdough Discard Popovers
A fast and easy breakfast that uses up your sourdough discard
Ingredients
- 227 Grams Warm Milk (1 Cup)
- 3 Large Eggs
- 4.5 Grams Salt (3/4 Teaspoon)
- 113 Grams Sourdough Starter - Fed, Unfed, or Discard (1/2 Cup)
- 120 Grams All-Purpose Flour (1 Cup)
Instructions
- Preheat the oven to 450° Fahrenheit (232° Celsius) with muffin tin inside.
- In a mixing bowl, whisk together the milk, eggs, salt, starter, and flour.
- Carefully remove muffin tin from the oven. Lightly spray every other slot with butter spray, leaving room for popover expansion.
- Pour batter into greased muffin slots. The batter should completely fill 6 slots.
- Bake for 15 minutes.
- Reduce temperature to 375° Fahrenheit (190° Celsius) and continue baking for another 15 minutes.
- Remove popovers and serve warm.
Notes
Don't overmix the batter. A few lumps are just fine! If you overmix, your popovers won't pop - they'll stay dense.
Serving a crowd? This recipe doubles easily. Just be sure to use two separate muffin tins rather than crowding them together into one.