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Black Pepper and Nutmeg Sourdough Popovers

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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!

Black Pepper and Nutmeg Sourdough Popovers - The Gingered Whisk
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.
Black Pepper and Nutmeg Sourdough Popovers - The Gingered Whisk
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!
Black Pepper and Nutmeg Sourdough Popovers - The Gingered Whisk
Yield: 6 Servings

Black Pepper and Nutmeg Sourdough Popovers

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!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 cup milk
  • 1 cup flour
  • 1/2 cup starter
  • 3 large eggs
  • 2 TBSP finely chopped fresh parsley
  • 1 tsp black pepper
  • 1 tsp freshly grated nutmeg
  • 3/4 tsp kosher salt

Instructions

  1. Heat a muffin pan in an oven until both are 450F.
  2. In a small saucepan, warm the milk until it feels just slightly warm to the touch.
  3. Combine the warm milk with the eggs, starter, and salt.
  4. Mix in the flour, parsley, pepper, and nutmeg - don't over mix, a few small lumps are ok.
  5. Carefully remove the hot pan from the oven and spray with non-stick cooking spray.
  6. 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).
  7. Bake for 15 minutes.
  8. Reduce the oven temperature to 375 F and bake an additional 15-20 minutes, or until golden brown.
  9. Remove from oven and serve immediately.
  10. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 349mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 7g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

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Will Slade

Friday 25th of December 2020

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!

Jenni

Friday 8th of January 2021

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.

Quick(ish) Tomato Basil Sourdough Focaccia – The Gingered Whisk

Friday 11th of November 2016

[…] packed that starter up in a cooler and drove it 800 miles to my parents house. We made sourdough popovers, biscuits, crescent rolls, all kinds of yummy things. But when it was time to leave and I was […]

Cathy W.

Monday 23rd of December 2013

Black pepper and nutmeg. What a great combination! Another great challenge. Happy Baking!

SallyBR

Saturday 21st of December 2013

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....

mickeydownunder

Saturday 21st of December 2013

G'day! They look wonderful Jenni, true!I would go for one right now too!Cheers! Joannehttp://www.whatsonthelist.net

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