Recipe: Dairy-Free Sourdough Popovers
After one or two stellar wins (and many more sad misses) at making light and billowy sourdough loaves last year, I finally decided to give my starter another shot. There’s something about being cooped up inside, sheltering-in-place for what is beginning to feel like forever that can inspire you to get a little adventurous. That or life begins to look like groundhog day, and I’ve never been one for routine.
These little beauties maybe didn’t hold their shape for long, hence the caving tops, but they still tasted delicious. Think french toast muffins with an indulgent cinnamon bun style dipping sauce. Fred Farter the Bread Starter—the name my son affectionately gave to our little jar of yeastiness—didn’t disappoint. He typically stays in the fridge and gets a feeding once every few weeks (one week is recommended!), but he easily comes back to life and has no shortage of gassy bubbles with a little TLC.
I’m going to try leaving them in the oven a few minutes longer this week to see if I can maintain that perfect crusty dome.
Dairy-Free Sourdough Popovers
*adapted from I Am Baker
POPOVER INGREDIENTS:
1 cup non-dairy milk (*I used oat milk) (245g)
3 large eggs, room temperature
1/2 cup sourdough starter
3/4 tsp salt
1 cup organic all-purpose flour (125g)
CINNAMON SUGAR BUTTER INGREDIENTS:
1/4 cup butter, softened (*I used unsalted)
2T coconut sugar
1/8-1/4 tsp cinnamon
POPOVERS
Place a muffin pan in the oven and heat to 450°F as you prepare the popover batter.
Heat up the milk in a saucepan on the stove just until it begins to warm up. You don't want hot, just warm.
In a large bowl, mix together the room temperature eggs, sourdough starter, salt, and warm milk.
Add in the flour, mixing gently with a whisk (making sure to not over mix). The batter should not be very thick (thinner than pancake better) and a few lumps are okay.
Once the muffin pan has been heated, CAREFULLY remove it from the oven and spray it with nonstick spray or use lightly oiled muffin cups.
Pour the batter into six of the cups of the pan, spreading them out. Fill each popover cup almost to the top.
Bake the popovers for 15 minutes at 450°F. Then, reduce the heat to 375°F, baking them an additional 15-20 minutes, or until golden brown. Serve warm with the cinnamon sugar butter.
CINNAMON SUGAR BUTTER
In a medium bowl, combine the butter, brown sugar, and cinnamon with a hand mixer. (If mixing by hand use a whisk and mix for about 4-5 minutes until not grainy.) Spread it on a warm popover.
*Use gram measurements instead of cups/spoons whenever possible
**You can combine all ingredients at once if you prefer a less sour flavor.
*Update: I made these again the following weekend (with almond milk instead of oat milk), leaving them in the oven a few minutes longer than the first attempt. This time they didn’t deflate and were perfectly cooked inside. However, the crusty dome wasn’t as smooth. I’m far from an experienced baker and happy to keep experimenting! Feel free to leave comments below if you have experience with this or any other popover recipe. I would love to hear!
Please share these posts with others. We could all use a daily dose of health-inspiring media. 🌱
Would you like to receive these types of posts in your inbox? Never miss a week of my practical tools to help you live a more vibrant life by signing up for my newsletter. You'll receive my Mind-Body Healing Starter Guide for FREE just for signing up. Win-Win!