6 eggwhites (original calls for 3 eggs) 1 1/2 c flour 1/2 tsp salt 1 1/2 c rice/soy milk
Break the eggs in a bowl. Add the flour and salt. Stir in the milk. Mix well with spoon (disregard lumps). Fill greased muffin tins 3/4 full. Put in cold oven. Set heat to 425 and bake 25-30 minutes. Serves 12 NOTE: The secret of these popovers is starting with cold muffin tins and a cold oven and not peeking for a full 25-30 minutes (oven vary). I always take mine out 5 minutes before the recipe calls for...oven here is not calibrated!!
Reminds me of my childhood!! These sound like something one of my girlfriends Mother would make for breakfast when she had a sleep over She made it in one pie pan and then cut into wedges. After they came out of the oven we would put on a little melted butter (use a sub), tiny squirt of lemon juice, & sprinkle with powdered sugar.....YUMMERS!!
Posts
No Peek Popovers
She made it in one pie pan and then cut into wedges. After they came out of the oven we would put on a little melted butter (use a sub), tiny squirt of lemon juice, & sprinkle with powdered sugar.....YUMMERS!!
