What if I told you these are just as easy to make as pancakes? These fluffy and SUPER buttery breakfast pastries are so easy to make and have major payoff. I didn't know what a popover was until I was 23. When it came to carbs, I thought I had learned all there was to know. These warm fluffy cone-shaped breakfast pastries came out at a brunch and immediately I needed to know what they were. Popovers are like a personal dutch baby, or if pancakes and cake donuts had a gorgeous buttery hybrid.
The popover pan is the hardest part of the entire process, and I say that only because I assume it isn't something everyone has lying around. You can use a muffin tin in a pinch but I highly recommend using a popover pan, you can find one cheap on Amazon or Target! Plus you're going to love these and make them over and over again. The pats of butter in the hot popover pan is what gives them a "fried" component on the outside, and allows us to coat them generously in cinnamon sugar. Serve them warm at a brunch or on a weekend morning for the family.
Churros are a beautifully fried Mexican sweet treat. They're fried dough pressed through a piping bag and fried into hot oil and known best for their iconic cinnamon sugar coating. They are harder to make when we crave them at home, but with the flavors of churros and the technique of popovers we achieve something amazing.
What You'll Need:
YIELD: 18 popovers
1 cup (235 ml) warm milk
2/3 cup (150g) sourdough starter (active)
3 room temperature eggs
2 cups all purpose flour
5 Tb butter cubed (cold)
For the Topping:
2 Tb melted butter
1/2 cup granulated sugar
1 tablespoon cinnamon
1 tsp salt
Let's Make Them:
Preheat your oven to 400 °F and place your popover pan in for 10 minutes.
In a large bowl on your stand mixer with a whisk attachment, pour in your warm milk, sourdough starter and eggs. Whisk on medium for about 1 minute. (you may also use a hand mixer)
Add your flour and whisk on medium speed about 90 seconds. The batter will be pretty runny. Don't be worried, it's supposed to be pourable. Let the batter sit while your popover pan preheats
Cube your cold butter and divide the butter evenly into your hot popover pan.
Immediately pour your batter in just halfway into each pan.
Bake for 15 minutes.
Pour your sugar, cinnamon and salt into a small bowl. When your popovers are done let them sit about 2 minutes before taking them out of the pan.
Take out your popovers from the pan and brush with melted butter. Toss immediately into the churro topping.
Serve warm with jam or more butter!
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