Saturday, July 17, 2010
Fun with Popovers, Part 1
What is a popover, you may ask?
Well, I will tell you.
A popover is a cute! A popover is delicious! A popover is a big puff of oven-baked fun!
Or to be more specific, a popover is made with a basic batter of 2 parts liquid, 1 part egg, 1 part flour. Batter is poured into a hot cup-type pan (aka, muffin tin). After they're "popped" into the oven, the batter puffs up into a delightful, doughy poof!
... or, at least that's what happens with regular flour. Mine turned out a bit more donut-like, with puffed sides but an indented center. On the bright side, this was the perfect nest for a sprinkle of shredded veggie cheese and seasoning! So, it all worked out.
However, the next time that I try these, I will add 1 tsp baking soda for every egg in the recipe. Adding baking soda is one of my gluten-free baking standards. By definition, baking powder increases volume and lightness in baked goods by releasing CO2 through its acid-base reaction. When using GF flours (plus no yeast), this is a highly useful trick to imitate natural rising of wheat/white flour.
Having never made white-flour popovers, I figured diving into the ACD friendly version might be risky without any basis for comparison. So, I made my family a normal vesion!
Can't tell you how they taste, but they DID look fluffier and puffier.
I used white flour, milk, egg, and salt, and shredded some muenster cheese on top when they came out. The padres certainly liked them! My dad recommended some maple syrup on top ... mMmm
Without further ado...
4 oz almond milk
1/4 cup millet flour
1/4 cup garbanzo flour
1/2 tsp salt (or a little less)
+ olive oil (but NOT in the batter... so don't add it! ...as I may or may not have initially...)
Whisk together egg and milk. Add flour and salt and stir. Let batter sit for ~30 minutes to let flour aerate.
In the meantime, put muffin tins (or popover pans, or oven-proof coffe mugs...) into the oven, and heat to 450F.
When oven is hot/flour has sit for a bit, take out pans, and pour ~1tsp oil into each well*. Pour in batter to fill each well. Place pans back into oven.
Bake at 450 for about 15 minutes, then turn down to 375... then bake until done (about an hour**).
Take out and enjoy! Try sprinkling on seasoning/garnish. I used veggie soycheese with rosemary and thyme.
* I used 2 tsp in regular-sized muffin tins, and this was too much! It inhibited the center of the popovers from rising, plus is spilled all over the oven. Hence, I recommend reducing this amount, plus possibly putting an old cookie sheet under the muffin tin to catch any overflow.
** The guidelines I followed said these should be done after 30 minutes. However, that was very incorrect. So keep an eye on those babies and don't plan to eat em so soon.