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Recipes, Special Diets on August 6, 2014 by

10 Grain Popovers (with Gluten Free Version)

Can you believe that I didn’t know what a popover was until recently? If you are also unclear about what a popover is, let me tell you what you’re missing out on. These scrumptious little pancake puffs are kind of like a muffin version of a Dutch Baby. Still no? An airy pancake married to a muffin that pops over the rim of a muffin tin? Well, at any rate, they’re very tasty and so much easier to make than I ever imagined. I thought there was some mysterious baking magic  that happened to produce these flaky treats. Nope- all you need is a solid pancake mix (we used our 10 Grain Pancakes), a bevy of eggs and a little resting time. Enjoy these with sweet toppings or savory. Personally, I simply like a little powdered sugar over these, but I could see caramelized bananas and melted hazelnut spread or using them instead of biscuits for a biscuits and gravy kind of breakfast. No matter how you want to enjoy them, popovers are a delightful way to start the day.

10 Grain Popovers | Bob's Red Mill

10 Grain Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes| Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill 10 Grain Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Gluten Free Popovers | Bob's Red Mill

Gluten Free Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill Gluten Free Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Comments

elan buendia says:

This is SO gonna be Pinned! Thanks!

And, Um, What… you didn’t have to use a special ‘popover pan’!?

If you are ever in San Diego area (and eat meat)… Try out Argyle Steakhouse in Carlsbad, we used to go JUST for the popovers and the meat was an added bonus. 😉

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