Popovers for breakfast is a new thing for me and is fast becoming a weekend ritual. Coming from the UK, where we don’t have popover we have Yorkshire puddings. Thus being from Yorkshire popovers were destined to be close to my heart.
Yorkshire puddings can be served for all three courses. As a starter (appetizer) with onion gravy. Or for dessert with jam. Or most commonly as an accompaniment to a Sunday Roast.
I enjoy Yorkshire pudding with any kind of roast but there are some bizarre British rules around roasts:
- Roast Chicken tends to be served with sage and onion stuffing
- Roast Pork with crackling and apple sauce
- Only Roast Beef has the honour of being served with Yorkshire puddings
I’d serve both stuffing and Yorkshire pudding with every roast, embracing the power of AND.
Anyway I digress, popovers. Here is the recipe that has become our weekend ritual.
Gluten Free Popovers
Gluten Free and Dairy free airy, soft popovers, perfect for lazy sunday mornings.
- 4 eggs
- 1 cup flour
- Small can (6 oz) unsweetened coconut cream
- 1/2 cup unsweetened plant milk (almond, coconut, soy)
- 1/4 tsp baking powder
- 1/4 tsp xantham gum
- 1/4 tsp salt
- Start by preheating the oven to 450F. While it is heating you can get the batter together.
- Combine flour, baking powder, xantham gum and salt in a bowl.
- Make a well in the middle of the flour and add the eggs into it, gradually incorporate the flour into the eggs until you have a smooth batter.
- Add the coconut cream and plant milk, mix well.
- Add a little oil to the bottom the popover pan, just enough to cover the bottom of each cup.
- Put the popover pan with the oil into the oven to pre-heat for a couple of minutes.
- Once it is preheated, pull it out and add batter (just under half a cup each), it should sizzle as it goes in.
- Put them back in the oven for 30mins – avoid opening the oven as it may make them fall
- Once ready they should be golden brown and nicely risen.
- Enjoy with jams for a sweet treat, or any number of savory options (sliced turkey and bacon is my go to choice).
Areas of experimentation:
Many recipes suggest that leaving the batter to rest for a while improves it. We ended up trying this once due to running out of time and coming back and making the popovers about 90mins later. They did come out great, but was it due to the resting, who knows. More experimentation required.
The area I have experimented with the most is the milk. Some recipes (including my grandmothers recipe for Yorkshire pudding) suggest adding a little water. I have tried this a few times and not noticed a big difference. We tend to use an unsweetened vanilla almond milk by Califia, but on occasion we have used the regular vanilla almond milk and the added sweetness seemed to result in a tastier pop over. We have also tried adding a little soy or coconut creamer, that is what I did for this latest batch, which you can see in the photo above.
If you tend to enjoy savoury popovers, adding herbs to the recipe is a good source of experimentation. Sage in particular I have found to create some delicious variants in the past.
Further research indicated that the protein in the flour is responsible for how well the popovers rise. Also that resting the batter is essential to allow the protein to soften. That may explain why resting the gf batter mix made little difference, as gf flour is low in protein.
Another area to look into is the milk, regular milk vs non dairy milks reportedly is the biggest differential in the amount of rise.
Update (2nd April 2017):
I thought I had the magic formula a few months ago, Silk’s original soy milk was creating some beautiful looking popovers. Then suddenly it wasn’t. When searching for the elusive answer to this question I stumbled across this post. Worth a shot? Just a bit, suffice to say coconut milk is now a regular feature on our Alexa powered shopping list.
Update 2 (1st March 2019):
Lately I have been adding a little xantham gum and baking powder, and using a mix of coconut cream and coconut milk with good results.