Sourdough Discard Popovers

Sourdough discard popovers

I discovered popovers back in college at a restaurant called Judie’s. They came as a side to many of the dishes on the menu. I remembered when the servers came out with the plates of food, the popovers were so giant they took up an entire plate! I was had no idea what these puffed up brown pastries were, and how surprised I was when I tore into one, to find it hollow in the middle! I don’t remember much about the main course, because these eggy puffs stole the show– they were SO good and paired with the main course (which I have a faint image of it being saucy and maybe there was some mashed potatoes?), it was heavenly. If I am ever in this small town again, I would most definitely dine at Judie’s and tear into their glorious popovers once again.

These sourdough popovers are babies, BABIES, compared to the ones I had at Judie’s (I made them in a muffin tin). But they got that puff! And that eggy hollow center. And its the perfect way to transform your sourdough discard into an indulgent take-my-money brunch worthy meal.

If you have never had a popover before, they are very similar to a Dutch Baby aka German Pancake, which I have a recipe for here, or the Yorkshire pudding. Serve these babies warm, with butter, or jam, or dip it into some saucy dish.

For more sourdough discard recipes, check out this collection!

No sourdough discard? Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk) ex. replace 60g sourdough discard with 30g flour and 30g water

Sourdough discard popovers

Sourdough Discard Popovers

Easy, eggy, tender and puffy pastries– the perfect way to transform your sourdough discard into an indulgent take-my-money brunch worthy meal.
Prep Time10 mins
Cook Time25 mins
Rest time15 mins
Course: Appetizer, Breakfast, Side Dish
Keyword: sourdough, sourdough discard
Servings: 4 popovers

Equipment

  • Muffin tin or popover pan

Ingredients

  • 50 g sourdough discard
  • 80 g milk
  • 1 egg
  • 35 g all purpose flour
  • 1/2 tsp salt
  • oil to grease pan
  • scallions or chives optional

Instructions

  • Thoroughly mix together sourdough discard, milk, egg and salt. Sift in flour and any additional ingredients and let rest 15-20 minutes. We want the batter to be closer to room temperature.
  • Preheat oven to 450F. Well grease a muffin tin with oil, including the top of the tins to prevent sticking. Put it on a tray and in the oven as it preheats.
  • Once the oven is preheated, remove the pan and pour the batter into the muffin tins about 3/4 the way full. Bake for 15-20 minutes or until the popovers are tall and are closer light to medium brown.
  • Reduce the temperature to 400F and bake for another 5 minutes. The popovers are done when they are closer to dark brown in color.
  • Turn oven off and let it sit in the oven for 2-3 minutes before removing. Enjoy warm.
Sourdough discard popovers

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