Whole Wheat Popovers

This week’s theme for Whip It Up is Old Favorites.

Growing up, the odd occasional Sunday evening my mom would make homemade popovers for dinner. Yes just popovers, served with butter and jam.  It wasn’t as great as when we ate Strawberry Shortcake for dinner, but it was pretty good!

I’m pretty sure, she just used the classic Betty Crocker popover recipe. I tried this recipe once.  But I found a slightly modified version in my Betty Crocker Healthy New Choices cookbook. I didn’t realize how “slightly” it was actually modified until I went back to my original Betty Crocker cookbook!

Was the recipe easy to follow?

Yes, Just a few ingredients, but my first attempt was unsuccessful, because I didn’t follow the directions at all, because I didn’t read them through. My bad.  The 2nd time was much better! My only change was to use standard sized muffin cups (made 9 popovers), and I greased the pan with Crisco and a brush instead of cooking spray, because I really have bad luck with that sometimes.

Did the dish taste good?

yes! The whole wheat added a little nuttier flavor to the ones my mom used to make, but I like that now. I wouldn’t have liked that as a kid! But now it was good. Ate them with butter and triple berry jam – for breakfast!

Would you make it again?

Yes, because love love popovers. And this was really easy!

Whole Wheat Popovers

3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 cup skim milk
1/4 tsp salt
2 eggs

Heat oven to 450. Spray six 6-ounce custard cups or 6-cup popover pan with cooking spray. Mix all ingredients with a hand beater (I used a whisk) just until smooth (do not overbeat).

Fill cups about half full. Bake 20 minutes. Reduce oven temperature to 350. Bake 20 minutes longer. Immediately remove from cups. Serve hot.

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