Tuesday, August 21, 2012

TWD Popovers

I've been meaning to make popovers for a while now, but have never gotten around to it.  I don't know what I've been waiting for.  These were incredibly easy.  I love recipes that involve nothing more than throwing simple ingredients into a blender and processing.  The only change I made to the recipe was replacing almost all of the white flour with whole grain flour.  I had only wanted to replace about half of the flour, but I actually ran out of white.  I thought it worked surprisingly well.  I'm sure they weren't quite as light and fluffy as they would have been otherwise, but I liked the additional flavor the multi-grain flour gave the popovers, and they still had a very nice texture.


My only complaint comment is that my popovers were not uniformly shaped at all.  I'm not exactly sure what I did wrong.  I poured the batter evenly into my muffin tins, only made five per 12 cup tin, and most of them still looked like they grew at an angle (the one in the photo on the right is representative).  I'm wondering if it's because my oven is uneven.  I'm curious to see if anyone else had this problem.  These were great on their own, and even better with the homemade blackberry jam that I canned a few weeks ago.


This post participates with Tuesdays with Dorie.  Visit our hosts Paula and Amy to get the recipe, and go here to see what everyone else thought of the recipe.

7 comments:

  1. Your popovers look rather tasty with the berry jam.

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  2. Some of mine were totally uneven, maybe we put too much batter in the cup. I like the idea of whole wheat flour, and of course with butter and jam!

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  3. I think that is the fun part--they all come out looking different! A unique breakfast food for my unique grandchildren. I see a teaching moment near!

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  4. They look tasty with the jam! I do believe popovers are supposed to be odd shaped ~ part of their character!

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  5. Your Popovers look perfectly wonderful and I love that you served homemade blackberry jam with them. We enjoyed their odd shapes actually. Whole grain flour always adds another layer of flavor to baked goods that I really enjoy and using it for the popovers was a really good choice.

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  6. I agree - they look perfect. I am not sure what causes them to shape the way they do; I seem to get a different look everytime I make them...

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  7. I think the wild shapes they can take on are part of the fun of popovers. I like that you used whole grain flour for this - it's good to know it works.

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