Mini Sourdough Discard Popovers
Mini Sourdough Discard Popovers are an easy way to turn leftover starter into puffy little rolls. Using only five ingredients, these popovers have a subtle sourdough tang with a crisp crust and soft interior. They're a quick, zero-waste way to have a delicious, comforting treat that will make any meal special!
Servings: 10 popovers
Calories: 64kcal
Special Equipment
Ingredients
- ⅔ cup (160 grams) milk, or milk substitute (any type), warmed
- 2 (2) large eggs, at room temperature
- ½ cup (113 grams) sourdough starter discard, at room temperature, see Recipe Notes
- ½ teaspoon (½ teaspoon) kosher salt
- ½ cup (60 grams) all-purpose flour, or bread flour, see Recipe Notes
- 2 teaspoons (10 grams) unsalted butter, melted, or canola oil, for greasing the pan
Instructions
- Place a mini popover pan (especially if it's made of a heavy-duty material) in the oven and preheat the oven to 400 °F. Preheating the pan isn't as important when using a thinner aluminum or silicone popover pan.Using a kitchen scale helps to make sure your ingredient measurements are accurate so that your popover batter will have the right consistency.
- Either in the microwave for 30 seconds or in a small saucepan, warm ⅔ cup milk, until it feels just slightly warm to the touch, about 95 °F to 100 °F.
- In a medium bowl (preferably with a pouring spout), beat 2 large eggs. Add in the warmed milk, ½ cup sourdough starter discard, and ½ teaspoon kosher salt and whisk until combined.
- Whisk in ½ cup all-purpose flour, until just combined (a few small lumps are OK). The batter will be about the consistency of heavy cream, and thinner than pancake batter. Adjust the batter with warm water or flour (in 1 tablespoon increments) to make sure it's the correct consistency.Let the batter rest for about 30 minutes while the oven comes up to temperature. This rest period allows the flour to fully hydrate, improving the texture of the finished popovers.
- Carefully remove the hot pan from the oven. Use a pastry brush to generously coat 10 wells with 2 teaspoons unsalted butter (melted) or canola oil.
- Quickly pour the batter into the greased cups, filling them about ¾ full.
- Bake the popovers for 22 to 25 minutes or until they are golden brown.
- Remove the popovers from the oven and serve immediately.If desired, you can slit a hole into the finished popovers to release steam, then return them to the oven for a couple of minutes. This will help prevent any sogginess as the popovers cool, creating a drier interior.
- Storage instructions: If you're serving the popovers within a few hours of baking, store them loosely covered (like under a kitchen towel) on the counter to avoid moisture build up (they may deflate a bit, but will still taste great). Reheat them at 350 °F for 3 to 5 minutes (or until heated through) to crisp the outside while keeping the inside soft.Popovers will keep for 1 to 2 days at room temperature in an airtight container after they've fully cooled. Reheat before serving.For longer storage, cool the popovers completely, then put in an airtight container or freezer bag and freeze for up to 3 months. Thaw on the counter, before reheating.
- Reheating instructions: Whichever storage method you choose, you can reheat these mini popovers in the oven or toaster oven at 350 °F for 3 to 5 minutes (or until heated through) to crisp the outside while keeping the inside soft. Watch to make sure they don't burn.Microwaving isn't the best way because they can get soggy. If that's your only option, place the popovers on a paper towel to absorb any moisture and reheat for 10 seconds at a time.
- Make-ahead instructions: You can make sourdough discard popover batter up to 24 hours in advance. Allow it to come to room temperature while the oven preheats.You can also freeze the batter for up to a month. Just defrost overnight in the refrigerator, then bring it to room temperature before baking.
- This recipe will make 10 mini popovers, and can easily be doubled to make more. See the FAQs above for how to make full-sized popovers.
Recipe Notes
Since the sourdough starter is here strictly for flavor, you can use either fed starter or unfed discard in the batter. I use the discard so that my sourdough maintenance is zero-waste.
No sourdough starter? No problem! You can make mini popovers by replacing the ½ cup of starter with a scant ½ cup flour (57 grams) and ¼ cup (60 grams) water.
All-purpose flour can be used with good results for these mini popovers. Using bread flour, with it's higher protein content, can help maintain the batter's structure better (which helps with the popover's ultimate rise), especially if you're making full-sized popovers.
A popover pan is shaped to create popovers with a taller base and a more defined "mushroom" top. If you want to use a mini muffin pan, make sure your pan has a good heat transfer capability - aluminum or steel/aluminum pans work best. Fill the wells all the way to the top, spacing out the batter into every other well.
Nutrition
Serving: 1popover | Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 135mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 99IU | Calcium: 26mg | Iron: 0.4mg
Scan the QR code to find the online recipe or visit us at www.scotchandscones.com