Whole Wheat Popovers

Here’s one example where simple changes yield a rich, chewy popover result. Eat them hot with butter.

Prep time: 15 Minutes
Cook time: 15 minutes
Yield: 10-12 popovers

3 large eggs
2 cups milk
2 1/3 cups whole wheat flour
2 TB flax meal
1 tsp. salt



Preheat the oven to 450F. Whisk the eggs, then blend in the milk, and finally whisk in the flour and salt. Oil a muffin or popover pan.

Fill each muffin cup to about ¾ full. Slide the muffin pan into the top shelf of the oven, and bake for 15 minutes or until popovers are browned and spring back when pressed.

Popovers pair beautifully with rich stews & chowders.

Served up by Tod Dimmick