Jam Popovers for Breakfast

livesnpursuit

This recipe is a curated collection of all your best farmstead ingredients. Mill your own flour for the best nutrition and results.

Prep Time 10

Cook Time 20

Course Appetizer, Breads, Breakfast

Cuisine American, Traditional

Servings 12 Popovers

1 Cup Fresh Whole Milk
2 Large Farm-fresh Eggs
1 Cup Freshly Milled Flour Use wheat of choice, milled on extra fine setting. My choice is Soft White or Kamut.
3/4 Tsp Real Salt
1/4 Cup Home-canned fruit preserves such as strawberry Chutneys work great too.

Preheat oven and muffin liner to 450°F.
Mill your flour if you have not already done so and measure out 1 cup.
In a blender, place milk, eggs, flour, and salt. Cover and blend until smooth. Stop and scrape down the sides, puree another 30 seconds.
Allow to sit for approximately 10 minutes to allow the flour to absorb the liquid. Scrape and blend for another 30 seconds.
Grease or line your 12-cup preheated Muffin pan with butter, ghee, or lard.
Carefully pour the batter evenly into the muffin cups, filling only 1/2 full to allow for expansion.
Bake 10-12 minutes until the popovers begin to puff up and brown a bit on the top, reduce heat to 375°F and bake for 20-22 minutes more until popovers are crisp and "puffed."
Avoid opening the oven too frequently. Remove from oven once finished, place popovers on a plate to fill and put more batter in the cups to bake.
Your popovers will begin to deflate in the center as they cool. They are best when served warm so put approximately 1tsp of jam in the center and enjoy.

These are perfect appetizers when prepared in a mini-muffin pan.