Every once in awhile I get a hankering for some nice warm buns with a hearty soup, like my Beef Spinach Orzo pictured below.
I haven't made popovers in forever and my family loves them. The first time I made them I didn't have a popover pan so I used a muffin pan and they were good, but not as high and pretty as what I think a typical white flour popover looks like.
They should look like my pic above, which by the way, I am so thrilled about because they came out pretty high for whole wheat, don't you think?
I'm in LOVE with my new popover pan! Here it is!
Isn't it the cutest thing you ever saw?!!!
This is a super quick and easy recipe that can be made on any given evening. The only disadvantage is the fact they don't warm up well the next day. Making only enough for your meal is the best bet. Enjoy them as soon as they pop out of the oven. This recipe is just enough for our family of five, making only 6 yummy, savory popovers.
If you decide to make them, especially if you might be a popover connoisseur, please let me know how you like this whole wheat version.
Recipe adapted from Balancing Beauty and Bedlam.
Brenda's Recipe Notes:
- No baking soda or baking powder is needed but make sure your eggs are at room temp and your milk is luke warm for best results.
- Letting the batter sit our for an hour on the counter is also helpful for better results.
- If you use gluten free flour add 1 teaspoon of xanthan gum.
- 1 ¼ c. milk, 1%
- 2 large egg whites
- 1 large egg
- 1 ¼ c. white whole wheat flour
- ½ tsp. salt
- Preheat oven to 425 degrees.
- In another bowl, combine flours and salt.
- Pour milk over flour and mix to combine.
- Add on egg and mix well. Add one egg white at a time and combine.
- Spray nonstick cooking spray evenly among 6 cups.
- Fill cups about ¾ full with batter and bake for 20 minutes then reduce temperature to 325 degrees.
- Bake another 15 minutes until golden brown.
- Serve immediately.
Hi I am wondering instead of the whole wheat can you use a grain/gluten free flour To make these great lookin pop overs instead?
I can't guess that a grain free flour would work unless I experimented and tried it. I'm sorry that i havn't yet tried to convert this older recipe of mine. If you do try, please come back and let me know.
:/ Mine rose in the oven but fell before they came out. Crispy on outside but not much flavor. Would these be an S or E with THM?
I don't know about the S or E as I'm not a THM blogger.
Just wondering about the fact that there is not baking soda or powder? How do they rise?
The batter is so light, the heat from the oven circulates well inside them and the eggs do the job without needing any baking powder or baking soda. Also make sure your eggs are at room temp and your milk is luke warm.
Popovers never use leavening agents besides egg and steam.
Do you have a tried and true corn bread recipe? One that does not use sugar and is whole grain. Thank you! Love your website!
I don't! I will have to work on one! Thanks!
Has anyone tried these? I would love to make them, but I am concerned that there isn't any baking powder or soda. Do they rise as the picture shows?
These look wonderful! Has anyone tried them with almond milk instead of 1%?
I can't tell you how many years it's been since I made popover and these have me wanting to make them again! What beautiful popovers and they're whole wheat! Yea! Thanks for sharing this recipe!
Thanks for sharing this! I am going to try this today. I think popovers are wonderful because of the higher protein content, but I have never made whole wheat one. Love it!
These look amazing. Can't wait to try them. My family loves what we call Yorkshire pudding and now it can be healthy!
These look good. I noticed there is no soda or baking powder. Amazing they look like they are light and fluffy.
Thank you for these! I am doing mostly very low carb but I will try this for a weekly treat - a bit healthier splurge since it is whole wheat.