Amish Friendship Bread Popovers

Don’t let your starter go to waste! These Amish Friendship Bread Popovers are a great accompaniment to a hearty meal or alongside a salad.

I am a popover nut. I will actually forgo the main course of a meal in order to fill up on popovers because everyone knows they taste best when they’re hot out of the oven.

This recipe yields 6 popovers and uses only ½ cup of Amish Friendship Bread starter. I used a regular muffin tin and filled every other cup, but real aficionados prefer a popover tin like the one featured at the bottom of the post, which leaves plenty of space around each popover (this mini popover pan is pretty cute, too).

The trick to successful popovers is having everything ready. The ingredients are simple: starter, milk, eggs, salt, flour–but temperature control is paramount. The milk needs to be warm to the touch (above room temperature but not hot), and you’ll need either nonstick spray or melted butter ready. Also, the muffin tin (or popover pan) needs to be warm BEFORE you add your batter.

Heat the muffin tin first. You can place it in the oven while it’s preheating at 450° F, then go ahead and make the batter (recipe below). Be careful not to overmix.

Have your nonstick spray or a silicone/wooden brush with melted butter ready (I’ve tried this without oiling the tins and sometimes they don’t pop out as well). Carefuly remove the hot pan from the oven and quickly spray or brush each cup with melted butter.

Quickly pour batter into muffin cups until ½ to ¾ full.

Carefully slide the tin into the oven. Bake for 10-12 minutes, then reduce heat to 350° F and bake for 10 more minutes or until popovers are golden brown and crusty. DO NOT OPEN THE OVEN TO CHECK ON THEM UNTIL THEY ARE DONE, or your popovers might collapse and never recover (insert sad face here).

Remove from oven and make a small slid in each side with a sharp knife.

Serve immediately. It’s great alongside a soup, salad or main dish–or grab some jam or jelly and enjoy!

Other popover flavor variations

If you love popovers and want to get creative, try these delicious twists:

• Cherry Lemon Popovers: add the juice and zest of one lemon plus ½ cup frozen cherries (chopping is optional). Pour the batter into the cups and add the cherries last (you have to be quick, LOL).
• Gruyère Popovers: sprinkle up to ¾ cup Gruyère cheese, finely grated) on top of the batter before placing in the oven.
• Cheddar Chive Popovers: add 1 tablespoon fresh chives (minced) and ½ cup white cheddar cheese (finely shredded) to the batter once in the pan.
• Goat Cheese and Bacon Popovers: combine 3 strips bacon (cooked and crumbled), 1 tablespoon fresh chives (chopped), ¼ cup goat cheese separately, and spoon on top of the batter once in the pan.
• Cinnamon-Sugar Popovers: mix 2 tablespoons light brown sugar and ½ teaspoon ground cinnamon into the batter. Immediately after the popovers are removed from the oven, brush the tops with melted butter (about 2 tablespoons) and sprinkle additional cinnamon-sugar on the top.

Amish Friendship Bread Popovers

Friendship Bread Kitchen

Don’t let your starter go to waste! These Amish Friendship Bread Popovers are a great accompaniment to a hearty meal or alongside a salad.

4.96 from 25 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 6 popovers

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup Amish Friendship Bread Starter
• 1 cup milk warm to the touch but not hot
• 3 large eggs
• ¾ teaspoon salt
• 1 cup flour
• 2 tablespoons butter melted

Instructions

 

• Preheat oven to 450° F (232° C). Place muffin or popover tin inside.
• In a small pan, warm milk.
• In a medium mixing bowl, combine starter, milk, eggs and salt. Add flour until just incorporated–a few lumps are okay. Be careful not to overmix.
• Carefully remove muffin or popover tin and brush with melted butter or use a nonstick spray. Quickly pour batter into every other muffin cup (or, if using a popover tin, fill every cup). Fill to ½ full.
• Return to oven and bake for 10-12 minutes, then reduce heat to 350° F (177° C) . Bake for an additional 10 minutes or until popovers are golden brown and crusty.
• Remove from oven and make a small slit on the side of each popover. They’ll deflate a little bit.
• Serve immediately and ENJOY!

Notes

Do not open the oven door while popovers are baking or they might collapse.

Try these creative and flavorful twists:

• Cherry Lemon Popovers: add the juice and zest of one lemon plus ½ cup frozen cherries (chopping is optional). Pour the batter into the cups and add the cherries last (you have to be quick, LOL).
• Gruyère Popovers: sprinkle up to ¾ cup Gruyère cheese, finely grated) on top of the batter before placing in the oven.
• Cheddar Chive Popovers: add 1 tablespoon fresh chives (minced) and ½ cup white cheddar cheese (finely shredded) to the batter once in the pan.
• Goat Cheese and Bacon Popovers: combine 3 strips bacon (cooked and crumbled), 1 tablespoon fresh chives (chopped), ¼ cup goat cheese separately, and spoon on top of the batter once in the pan.
• Cinnamon-Sugar Popovers: mix 2 tablespoons light brown sugar and ½ teaspoon ground cinnamon into the batter. Immediately after the popovers are removed from the oven, brush the tops with melted butter (about 2 tablespoons) and sprinkle additional cinnamon-sugar on the top.

Have you made this?Mention @friendshipbreadkitchen or tag #friendshipbreadkitchen!

Resources

If popovers become your thing, you might want to check this out … the Bellemain 6 Cup Nonstick Popover Pan.

• Vertical cups for maximum rise
• Nonstick finish lets popovers slide right out
• Durable, welded metal
• Dishwasher safe

>> Have you tried this recipe? Give the recipes some stars or leave a comment below and let us know how it worked for you!