Fantastic delicious warm American breakfast soufflé muffin 🙂
Popovers are favorite weekend breakfast at home with us, and they are so quick and easy to make. They are a fun mix between, pancakes, soufflé and fritters, I think, and even though the dough is not containing added sugar, taste the amazing. Popovers are something I have learned to know the 9 years I worked as a designer in the United States.
There has been a great Popover cafe in New york, but after 32 year closed the unfortunately in 2013 🙁 I have otherwise visited it every time I've been in NY, even NY Times mentions it.
Popovers are usually much larger and usually, there is only 6 popovers in a form, but the “really” popover molds I have not seen in Denmark. Will you have the large can form such as ordered from Amazon in the uk. I love Amazon and they have almost everything in bageudstyr, but we just need to remember to check on the things one falls in love with is sent to Denmark. Here is one from one of their suppliers that send to Denmark – BUT BUT I have adjusted this recipe so the amount fits perfectly with IKEA muffin tins called DRÖMMAR, for they are, in fact, deeper than normal muffinforme and therefore has the right shape, and I think it is a fine size. Do you know not the molds you can view them here, they are not very expensive. 
Well popoversne Baker can see them grow up out of shape and then like explode in width. I have tried to bake with water instead of milk, they tasted similar but not quite as much swollen and was not quite as beautiful. 
RECIPE – Mini spelt New York popovers
INGREDIENTS
2 1/2 dl white spelled- or wheat flour
1/4 tsp salt
3 eggs (room temperature)
2 1/2 DL lukewarm milk – I make them with soy milk (but that raises the not quite as much as with milk)
1 tablespoons melted butter / organic spreadable
Butter for ramekins
APPROACH
- Turn on the oven 220 ° c
- Pour all ingredients in a blender (or whisk well in a bowl)
- Set small dabs of butter in each well of the shape and set the mold in the oven.
- When the butter is melted take the form out and benefit the melted butter all over the hole, for example with a siliconebørste
- Pour batter into each hole, fill Max 3/4 in every hole.
- Behind in ca 15 min. at 220 ° until golden brown.
NB! I melt the butter in a small saucepan and pour the milk over so it all is snug, and either I take the eggs out of the refrigerator before, but since I usually forget it, I have them in a bowl of warm water for a few minutes. I think as it is true what I have read in several places, that they better if the ingredients are warm.
