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!)
30 minutes resting time
For the lemon syrup:
- ¼ cup (60 ml) water ¼ cup (60 ml) water
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (15 g) Redpath® Icing Sugar 2 tbsp (15 g) Redpath® Icing Sugar
- 2 tbsp (30 ml) lemon juice, freshly squeezed 2 tbsp (30 ml) lemon juice, freshly squeezed
- 1 tbsp (6 g) lemon zest, finely grated 1 tbsp (6 g) lemon zest, finely grated
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
For the popovers:
- 4 eggs 4 eggs
- 3 tbsp (42 g) Redpath® Golden Yellow Sugar, packed 3 tbsp (42 g) Redpath® Golden Yellow Sugar, packed
- 1½ cups (375 ml) milk 1½ cups (375 ml) milk
- 2 tbsp (12 g) lemon zest, finely grated 2 tbsp (12 g) lemon zest, finely grated
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 1⅓ cup (160 g) bread flour 1⅓ cup (160 g) bread flour
- ⅓ cup (45 g) spelt flour ⅓ cup (45 g) spelt flour
- 3 tbsp (42 g) butter, melted 3 tbsp (42 g) butter, melted
- Lemon zest or lemon slices Lemon zest or lemon slices
For the sweet lemon syrup:
In a small pot, whisk together water with the Redpath® Golden Yellow Sugar, Redpath® Icing Sugar, and lemon juice.
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:
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.
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.
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.
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.
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.
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.
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.
Serve the warm popovers with a drizzle of the sweet lemon syrup. Garnish with additional lemon zest or slices, if desired.
*If bread flour is unavailable, all-purpose flour will work.
*Ensure all ingredients are at room temperature or slightly warmer before proceeding with the recipe.
*Orange zest can be used in place of the lemon if desired.
*To make pouring easier, transfer popover batter to a large measuring cup or a bowl with a spout. Alternatively, use a small ladle to ladle the batter into the hot pan.
*A large-cavity nonstick muffin tin can be used in place of the popover tin. The smaller size tin will likely result in 24 small popovers. If using muffin tins use two and fill every other “hole” to ensure heat can evenly circulate around each popover.
*Do not open the oven while popovers are baking as the drop in temperature will result in deflated popovers.