Buckwheat Popovers

These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you’ve never made popovers, they’re extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.

Ingredients

• 1cup/236 milliliters whole milk, at room temperature
• 3large eggs, at room temperature
• 2tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
• 1teaspoon granulated sugar
• ½teaspoon fine sea salt
• ¾cup/90 grams all-purpose flour
• 2tablespoons buckwheat flour
• 2tablespoons whole-wheat flour

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    171 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 6 grams protein; 107 milligrams cholesterol; 247 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
2. In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
3. Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff. Serve warm.