I wanted to talk about how much I love being a part of this sourdough baking community. I wanted to talk about how much I love doing the blog hop each month. Oh! And I definitely wanted to tell you about my amazing birthday cake. But then suddenly, it is the night of the 19th, I am sitting down to write with episodes of Chopped streaming from Amazon Prime in the background and BAM - I get sick.
It's been three hours and I'm not sure what exactly is (was?) wrong. Did my body not like the cake and cookies I fed it today? Was it the coffee? It might have been the coffee. I don't like coffee (the drink, i.e. - love coffee desserts). I'm not sure why I grabbed some tonight. Whatever it was, it certainly threw a damper on my plans. So I am just going to post these pics and the simple recipe, implore everyone to make popovers - sourdough or not, curl up in bed and watch Chopped while praying that whatever it is passes and that I can keep the French's Fried Onions that I am currently snacking on down. Whew, that was a long sentence.
Sugar & Spice Sourdough Popovers
For the popovers:
2 tablespoons of butter (for pan)
3/4 cup milk
1/2 cup 166% hydration sourdough starter
2 tablespoon melted butter, divided
3/4 cup all purpose flour
For the sugar and spice mix:
1/4 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Note: I used a muffin pan for this.
Divide the 2 tablespoons of butter among wells of a muffin pan or popover pan. I used 9 wells of my muffin pan. Place muffin pan in oven and turn oven to 450 F.
Blend the eggs, milk, starter, 1 tablespoon of melted butter and flour together in a blender or food processor for 30 seconds.
Remove muffin pan from oven and carefully pour batter into each well - about 3/4ths full. Return pan to oven.
After 15 minutes, reduce oven to 350 and bake for another 12-15 minutes.
Remove pan from oven. As soon as possible, pierce the underside of each popover, brush with melted butter and roll in sugar mixture.