Sourdough Popovers From King Arthur Flour

1. 1

   In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.

2. 2

   Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.

3. 3

   Heat a muffin or popover pan in the oven while it's preheating to 450u00b0F.

4. 4

   Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.

5. 5

   Bake the popovers for 15 minutes, then reduce the oven heat to 375u00b0F and bake for an additional 15 to 20 minutes, until popovers are golden brown.

6. 6

   Remove the popovers from the oven and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.