Description
These golden, airy sourdough discard popovers are quick, comforting, and use up extra starter. Perfect with sweet or savory toppings, they puff beautifully with just eggs, milk, and flour.
Ingredients
3 eggs (room temp)
200g whole milk (slightly warm)
150g sourdough discard (unfed, no more than 5 days old)
60g all-purpose flour
2g salt
50g vegetable oil (for greasing pans)
Instructions
1. Preheat oven to 450°F (230°C) and place a muffin or popover pan inside with 50g of oil distributed evenly in the cups.
2. In a large bowl, whisk eggs, milk, discard, flour, and salt until mostly smooth (a few lumps are fine).
3. Carefully remove hot pan and pour batter into each cup, filling about ¾ full.
4. Bake at 450°F (230°C) for 15 minutes.
5. Without opening the oven, reduce temp to 410°F (210°C) and bake another 15–20 minutes until golden and puffed.
6. Remove and serve hot.
Notes
Don’t use cold ingredients room temp is key for a good rise.
Avoid old discard to keep flavor balanced.
Customize with cheese, herbs, or sweet add-ins like cinnamon sugar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sourdough Discard
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popover
- Calories: 111
- Sugar: 2g
- Sodium: 174mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 14g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 86mg
Keywords: sourdough discard popovers, quick sourdough snacks