BUCKWHEAT POPOVERS
These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you've never made popovers, they're extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.
Provided by Melissa Clark
Categories breakfast, brunch, snack, pastries, quick breads, side dish
Time 50m
Yield 6 popovers
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
- In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
- Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 212 milligrams, Sugar 3 grams, TransFat 0 grams
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HYUN PARK “박현”
[email protected]These popovers were delicious! I loved the nutty flavor of the buckwheat flour. They were also really easy to make. I'll definitely be making them again.
Endulge Therapy
[email protected]I was really looking forward to trying these buckwheat popovers, but I was disappointed. They were really bland and didn't have much flavor. I tried adding some salt and pepper, but it didn't help much. I won't be making these again.
Rana Azeem
[email protected]These popovers were okay, but not great. They were a bit dry and dense. I think I would have liked them better if they were a bit more fluffy. I'll probably try a different recipe next time.
Mqabil Pti
[email protected]I'm a big fan of popovers, and I was excited to try this buckwheat version. I was a little disappointed, though. The texture was more like a pancake than a popover. They were also a bit bland. I think I'll stick to my regular popover recipe.
Hack Seller
[email protected]These popovers were a bit of a disappointment. I followed the recipe exactly, but they turned out dry and crumbly. I'm not sure what went wrong. Maybe I overcooked them? I'll have to try them again and see if I can get them right.
Pride Nyandoro
[email protected]I'm always looking for new and interesting breakfast recipes, and these buckwheat popovers caught my eye. I'm so glad I tried them! They were so easy to make and turned out perfectly. The texture was amazing - crispy on the outside and fluffy on the
Sweet Prince
[email protected]These popovers were a great way to use up some leftover buckwheat flour. They were really easy to make and turned out perfectly. I served them with butter and jam, and they were the perfect way to start my day.
Ismael Nehme (GodsBiggestMistake)
[email protected]I've made these popovers several times now and they're always a hit with my family. They're so easy to make and they always turn out perfectly. I love the nutty flavor of the buckwheat flour. I've even started experimenting with different toppings, l
Abunasir Waziristani
[email protected]I'm not a big fan of buckwheat, but I was pleasantly surprised by these popovers. They were light and fluffy, with a slightly crispy exterior. I served them with butter and honey, and they were the perfect way to start my day.
Austin Jarkion
[email protected]These popovers were delicious! I loved the nutty flavor of the buckwheat flour. They were also really easy to make. I'll definitely be making them again.
Michael “Jade” bweupe
[email protected]I was really looking forward to trying these buckwheat popovers, but I was disappointed. They were really bland and didn't have much flavor. I tried adding some salt and pepper, but it didn't help much. I won't be making these again.
Esmeralda Guerrero
[email protected]These popovers were okay, but not great. They were a bit dry and dense. I think I would have liked them better if they were a bit more fluffy. I'll probably try a different recipe next time.
Aaron Virgin
[email protected]I'm a big fan of popovers, and I was excited to try this buckwheat version. I was a little disappointed, though. The texture was more like a pancake than a popover. They were also a bit bland. I think I'll stick to my regular popover recipe.
Xxsunset Jules
[email protected]These popovers were a bit of a disappointment. I followed the recipe exactly, but they turned out dry and crumbly. I'm not sure what went wrong. Maybe I overcooked them? I'll have to try them again and see if I can get them right.
Samuel Amuwa
[email protected]I've made these buckwheat popovers several times now and they're always a hit. They're so easy to make and they always turn out perfectly. The texture is amazing - crispy on the outside and fluffy on the inside. I love the nutty flavor of the buckwhe
Richard Sowards
[email protected]These popovers were a hit with my family! They're so light and fluffy, with a slightly crispy exterior. The buckwheat flour gives them a nutty flavor that's really unique. I served them with butter and honey, and they were gone in minutes. I'll defin
Gabby Godsman
[email protected]I'm always on the lookout for new and interesting breakfast recipes, and these buckwheat popovers caught my eye. I'm so glad I tried them! They were so easy to make and turned out perfectly. The texture was amazing - crispy on the outside and fluffy
Tobias Gracey
[email protected]These buckwheat popovers were a delightful surprise! I was looking for a gluten-free breakfast option and decided to give these a try. They were so easy to make and turned out perfectly. They had a lovely crispy exterior and a fluffy, tender interior