Popovers are so addicting; they are like drugs. Fluffy, delicious, eat-all-and-not-share drugs. There are so many different variations of them, and this recipe is simply one in a dozen. Traditional popovers are already so mind-blowing, any additions just make them that much better. I don't quite remember where I'd stumbled upon this recipe, but it's definitely one for keep.
- 1 cup reduced-fat milk
- 2 ea large egg whites
- 1 ea large egg
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/4 tsp salt
- 1/4 cup finely chopped fresh parsley
- 1 tsp grated lemon rind
- 1 ea garlic clove, minced
- 2 tsp butter, melted
- Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
- Preheat oven to 375.
- Combine flours and salt, stirring with a whisk. Gradually add flour mixture to milk mixture. Stir in parsley, rind, and garlic.
- Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover caps in a 375 oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden. Serve immediately.