Description
Light and fluffy sourdough popovers with a hint of sweetness and a delightful cinnamon sugar topping, perfect for breakfast, brunch, or as a cozy snack.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup milk
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (220°C) and grease your popover pan or muffin tin generously with butter.
- Mix together the sourdough discard, milk, and eggs in a medium bowl until smooth.
- Incorporate the flour and salt gradually, mixing until smooth.
- Stir in the melted butter until just combined.
- Pour the batter into the prepared pan, filling each cup halfway.
- Bake for 20-25 minutes until puffed and golden brown.
- While the popovers bake, mix sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon-sugar mixture onto the popovers immediately after removing them from the oven.
- Allow to rest for a minute before serving warm.
Notes
Popovers can be stored at room temperature for up to two days or frozen for up to three months. For the best results, reheat in a preheated oven.
Nutrition
- Serving Size: 1 popover
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg