Super Easy Sourdough Popovers - Blender Recipe
These sourdough popovers are light and airy with a golden crispy exterior. Made with five simple ingredients and a blender, this simple recipe will be your new go-to breakfast treat.
Equipment
- Popover pan
- Measuring cups and spoons
- Blender
Ingredients
- 1 Cup Sourdough discard room temperature
- 1 Cup Milk room temperature
- 1 Cup All-Purpose Flour
- 4 Eggs, large room temperature
- 3 Tbsp Butter, melted If using unsalted butter, add 1/4 tsp salt to the batter.
- ¼ Tsp Cinammon (optional)
Instructions
- The night (or several hours) before making this recipe, leave the eggs, milk, and sourdough discard on the counter to come to room temperature.
- Preheat oven to 450°F (230°C). Position the oven rack to the bottom third of the oven.
- Add all ingredients into blender pitcher. Blend until smooth. Scrape down the inside of the blender with a spatula and blend for another 10-15 seconds to combine.
- Place your empty popover pan in the oven to pre-heat for about 2 minutes before adding the batter.
- Remove the pan from the oven and spray with non-stick cooking spray.
- Pour the sourdough popover batter evenly into the hot popover pan wells, almost to the top.
- Bake for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until the popovers are a deep golden brown.
- Remove the sourdough discard popovers from the hot oven and serve warm.
Notes
In order to achieve the best rise and airy inside, make sure your ingredients are at room temperature before blending. The best way to do this is by leaving the ingredients on the counter overnight before baking.
These sourdough popovers can be stored in an airtight container in the fridge for up to 4 days. When ready to eat, simply slice in half and microwave for about 30-45 seconds. Serve the hot popovers with your topping of choice.