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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 minutes
Cook Time25 minutes
Rest time15 minutes
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.