Sweet Lemon Spelt Popovers

Meet the Yorkshire Pudding’s sweeter cousin! Made with trendy spelt, one of the oldest grains in the world, the fluffy popovers are tasty on their own, but the simple-yet-irresistible lemon syrup really brings them to life! Don’t be surprised if friends “pop over” when they find out what you’re baking. (And don’t worry, Yorkies - we love you, too!)

Prep Time
10 minutes
30 minutes resting time
Cook Time
38 to 40
minutes
Image
Popovers_600x400.jpg

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Servings
12 popovers or 24 mini popovers
For the lemon syrup:
  • ¼ cup (60 ml) water
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 2 tbsp (15 g) Redpath® Icing Sugar
  • 2 tbsp (30 ml) lemon juice, freshly squeezed
  • 1 tbsp (6 g) lemon zest, finely grated
  • ¼ tsp (2 g) salt
For the popovers:
  • 4 eggs
  • 3 tbsp (42 g) Redpath® Golden Yellow Sugar, packed
  • 1½ cups (375 ml) milk
  • 2 tbsp (12 g) lemon zest, finely grated
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (3 g) salt
  • 1⅓ cup (160 g) bread flour
  • ⅓ cup (45 g) spelt flour
  • 3 tbsp (42 g) butter, melted
Garnish (optional):
  • Lemon zest or lemon slices
Instructions

For the sweet lemon syrup:

Step 1

In a small pot, whisk together water with the Redpath® Golden Yellow Sugar, Redpath® Icing Sugar, and lemon juice.

Step 2

Place over medium heat. Bring to a boil, stir in the lemon zest and salt. Continue to stir until sugars have dissolved. Remove from heat and set aside.

For the lemon popovers:

Step 1

Preheat oven temperature to 450°F (232°C). Place the oven rack on the lower third of the oven. Spray the insides of a 6-cavity popover pan with non-stick baking spray or grease well with softened butter. Set aside.

Step 2

In the bowl of a stand mixer using the whisk attachment, whip eggs with the Redpath® Golden Yellow Sugar on medium-high to high speed until pale in colour and doubled in volume; about 2 minutes.

Step 3

Meanwhile, in a microwaveable bowl or measuring cup, warm milk until just warm (approximately room temperature, or 73°F (23°C) to 77°F (25°C)); 30 to 45 seconds.

Step 4

Add the warm milk, lemon zest, vanilla extract, and salt into the mixer bowl. Whip on medium speed until frothy and well combined. Add in the bread flour and spelt flour. Whip until thoroughly mixed; about 1 minute. Add in the melted butter and mix for a few seconds until the butter is incorporated into the batter. Allow batter to rest for 20 to 30 minutes to allow the flour to hydrate and the gluten to relax.

Step 5

Heat the popover tin in the oven for a few minutes until hot. Meanwhile, whisk the batter on medium-high for a few seconds to froth up the batter. Immediately and carefully pour the batter into the hot pan, filling each cavity half full.

Step 6

Carefully place the popover tin on the lower rack of the preheated oven. Bake for 15 minutes making sure to keep the oven door closed. Reduce temperature to 350°F (177°C) and bake for an additional 20 to 25 minutes. Popovers should be crusty looking and deep golden brown in colour.

Step 7

Take out of the oven and immediately remove popovers. With the tip of a sharp paring knife, pierce the bottoms or sides of each popover to allow steam to escape.

Step 8

Serve the warm popovers with a drizzle of the sweet lemon syrup. Garnish with additional lemon zest or slices, if desired.