Preheat your oven to 450ºF. Make sure to preheat your popover pan, too, so I recommend placing it in the oven once you turn it on. Set the popover pan over a baking sheet.
Make sure your milk is warm and that your eggs are at room temperature to get proper rise while baking. Combine the eggs and salt with the sourdough starter in a bowl and whisk until well combined. Pour the milk into the mixture and whisk again until combined.
In another bowl, whisk together the flour and seasoning mixes. If you're using fresh herbs, stir them into the milk/egg/starter mixture. Then add the flour into the liquid mixture and stir until just combined. Don't overmix--a few lumps is fine. The batter will be thin. Transfer the batter into a liquid measuring cup or any other vessel that has a pour spout so it's easy to pour into the wells.
Remove the popover pan from the oven (don't forget your gloves!) and spray each well with nonstick cooking spray. Carefully fill each well half full then top off with the remaining batter. The wells will be slightly over half full. If you want taller popovers like pictured here you will fill five wells 2/3 full and the last well will be barely half full and will yield a shorter popover compared to the rest. If you're using freshly grated cheese sprinkle it on top of the batter now.
Put on your gloves and return the pan to the oven. Bake for 15 to 20 minutes at 450ºF then reduce the heat to 375ºF and bake for another 15-20 minutes. Mine baked for 18 minutes at 450º and 17 minutes at 375º. (I use the convection feature of my oven so I reduce the heat by 25º and cook in slightly less time. You may need to full 20 minutes for each stage. The popovers should be a deep golden brown and be fully cooked, light and hollow inside when done.
Serve warm by themselves or with butter.
Seasoning Blends: You can use a combination or just one or two of these Penzey's seasonings or something similar. In one of these blends there is dehydrated Romano cheese for the cheese component. Feel free to use fresh herbs (1/4 cup stirred into the liquid) and/or freshly grated cheese (1/4 cup sprinkled on top of the batter once poured into the wells).
Popover Pan: I use the Nordic Ware Grand Popover Pan with six wells. If you have a popover pan with smaller wells you will end up with more, smaller popovers. Just make sure not to fill each well more than half to 2/3 full. Also watch your baking time if your popover pan is smaller.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.