I am a huge fan of eggs and a huge fan of bread. When you can make bread out of eggs, how can you go wrong? Here is my current recipe for dairy-free popovers (note, we are clearly not vegan, ha ha, just dairy free! Vegan popovers would be quite a feat!). I love it because its fairly quick and makes a double batch, which is great for us — I usually have a few left over to pop in the toaster the next morning!
I will admit that these do not always rise as high as the beautiful pictures in Martha’s Stewart’s Baking Book (which is where I got the recipe), and I assume that’s due to the soy milk, or to the fact that my eggs are too small (I’ve had better luck when I add in an extra egg). Or perhaps my oven is just cheap and unreliable! Ah well. I am also working out what is best to grease with – I usually use margarine but I think the whipped stuff (all we have right now) is not so great — too much water in it, maybe? Mine stuck a bit, but came out with “encouragement” using a rubber spatula. Last time I used coconut oil and that worked pretty well — and gave it a bit of a coconut-y taste that is not traditional, but ended up pretty delicious!
Dairy Free Popovers
- Dairy free margarine or coconut oil, room temp or slightly softened, for pan
- 1.5 cups plain soy milk (I mix it from dry soy milk powder — 3T dry to 1.5 cups water)
- 6 large eggs (I have better luck with 7 if they are on the small size, as my large eggs sometimes are)
- 1.5 cups all purpose flour
- 3/4 teaspoon salt
- 1.5 Tablespoon powdered sugar
Preheat oven to 425(F), with rack in lower third. Generously grease 12 cup popover pan(s) (I have successfully used muffin tins in the past, however). In medium bowl whisk milk and eggs. Add flour, salt and sugar and mix until well combined (small lumps will remain). Don’t overbeat!
Fill each prepared cup about half full (for popover pans). Martha says 5 tablespoons, I have good luck with a half cup scoop. Bake until popovers have risen and are golden brown, 25-30 minutes (I lean towards the early side).
Serve with butter/margerine and jam, if you are like us. Yum yum!
Adapted from the Martha Stewart Baking Handbook, page 40
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