Black Pepper and Nutmeg Sourdough Popovers
Sourdough Popovers are easy to make, no special pan needed! These popovers are slightly spiced with black pepper and nutmeg, and are the perfect pairing to soups and stews!
Sourdough Popovers are easy to make, no special pan needed! These popovers are slightly spiced with black pepper and nutmeg, and are the perfect pairing to soups and stews!
I remember eating popovers as a little girl – their cavernous insides steaming and filled with piles of butter. They were soft and delicious and I probably ate more than a preteen girl needed to, but they were so delicious it was hard to stop. Whenever my Dad would make these, it was always a really special treat. I have always held popovers in a special place in my heart, but not ever really made them before. I thought you needed a special popover pan to make them, and I really didn’t want to add one more pan to my kitchen arsenal, especially one with a single use.
But I have recently learned that not only do you not need a special pan (a regular muffin pan will do, just leave spaces in between your batter so it can expand properly) but that popovers themselves are actually really easy to make! I made this spiced version with some freshly grated nutmeg, fresh chopped parsley and fresh ground pepper and they were so delicious! Delicately spiced, a perfect accompaniment to soups and stews!
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Black Pepper and Nutmeg Sourdough Popovers
Sourdough Popovers are easy to make, no special pan needed! These popovers are slightly spiced with black pepper and nutmeg, and are the perfect pairing to soups and stews!
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Servings: 6 Servings
Calories: 136kcal
Ingredients
- 1 cup milk
- 1 cup flour
- ½ cup starter
- 3 large eggs
- 2 TBSP finely chopped fresh parsley
- 1 tsp black pepper
- 1 tsp freshly grated nutmeg
- ¾ tsp kosher salt
Instructions
- Heat a muffin pan in an oven until both are 450F.
- In a small saucepan, warm the milk until it feels just slightly warm to the touch.
- Combine the warm milk with the eggs, starter, and salt.
- Mix in the flour, parsley, pepper, and nutmeg - don't over mix, a few small lumps are ok.
- Carefully remove the hot pan from the oven and spray with non-stick cooking spray.
- Quickly pour the batter into the pan. IF you are using an actual popover pan, fill the wells almost to the top. If you are using a muffin pan fill the wells all the way, and space the popovers around so there are empty cups in between the full ones (this lets them expand more).
- Bake for 15 minutes.
- Reduce the oven temperature to 375 F and bake an additional 15-20 minutes, or until golden brown.
- Remove from oven and serve immediately.
- Enjoy!
Nutrition
Serving: 1g | Calories: 136kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 349mg | Fiber: 1g
Mmm, nutmeg. I bet they were delicious! I was so impressed with this recipe – can't wait to make it again!
These sound so tasty, next time I'm definitely putting herbs in the mix!
What hollows you created! Black pepper adds such a friendly bite to baked goods – these sound delicious.
They sound delicious! I'll be trying them dipped in a stew soon.
Jenni your recipe is so original I was simply drawn immediately to it
I love it, you did an awesome job 🙂
Baci
Lou
I like the combination of spices that you chose. I am definitely with you on single-use pans! The popover pan is definitely not something that I'd get. I barely use my muffin pan as is.
I love the spices you added in there – I bet they were absolutely delicious!!
G'day! They look wonderful Jenni, true!
I would go for one right now too!
Cheers! Joanne
http://www.whatsonthelist.net
Absolutely adorable! I have a popover pan, but sometimes use a muffin pan to make them, especially if I make a small batch just for me and my hubby
I considered making popovers for our dinner tonight, but I think my stepson is leaning towards a cheese souffle… a guy with many great tastes! But I am pinning your version of popovers, the nutmeg and black pepper, plus the sourdough… well, irresistible!
Hope you are having a wonderful holiday season! Great to see you posting….
Black pepper and nutmeg. What a great combination! Another great challenge. Happy Baking!
I made this and it came out really salty. Is the second 1TBSP of kosher salt supposed to be there? Maybe it was supposed to be a different amount or ingredient? Except for modifying the salt level, these are a favorite for extra sourdough starter!
Hi Will! Thanks for that heads up! Not sure how that second amount of salt got added to the recipe, it definitely should not be there! I have fixed the recipe card now.