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Sourdough Discard Popovers

Sourdough Discard Popovers

A fast and easy breakfast that uses up your sourdough discard
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 450° Fahrenheit (232° Celsius) with muffin tin inside.
  2. In a mixing bowl, whisk together the milk, eggs, salt, starter, and flour.
  3. Carefully remove muffin tin from the oven. Lightly spray every other slot with butter spray, leaving room for popover expansion.
  4. Pour batter into greased muffin slots. The batter should completely fill 6 slots.
  5. Bake for 15 minutes.
  6. Reduce temperature to 375° Fahrenheit (190° Celsius) and continue baking for another 15 minutes.
  7. 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.