Yet another favorite from Baking Bites! Alice (11 years old) makes these all by herself, and they are so good. We buy white whole wheat made by King Arthur Flour at our local grocery store and it works perfectly for this recipe.

Whole Wheat Popovers

¾ C white whole wheat or whole wheat pastry flour
¼ C all-purpose flour
½ tsp salt
2 large eggs, room temperature
1 C milk (low fat is fine)
1 T butter, melted and cooled
extra melted butter for the pan

Preheat the oven to 425°F.

Grease a popover pan or a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes (not longer, or the butter will start to burn) while you make the popover batter.

In a large bowl, whisk together the eggs, milk, melted butter and salt until smooth. Sift flours over egg mixture and whisk until smooth.

Remove heated muffin tin from oven and divide the batter evenly into the buttered popover/muffin cups. Bake for 20 minutes at 425°F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350°F. Poke each popover with a knife at this point to help release steam and "set" the popovers. Bake for an additional 10 minutes, until golden brown and crisp.

Remove from pan and cool on a wire rack. Serve immediately with lots of butter and honey.

Makes 6 popovers.

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