Cheese & Bacon Sourdough Discard Popovers
These sourdough discard popovers (or Yorkshire Puddings depending on where you’re from) are so easy but will fast become family favourites! I always make a double batch as these are perfect in school lunch boxes!
I use sourdough discard in them however you can totally make them without and they will still work. The sourdough discard just adds extra bubbles, texture and a little extra flavour. I also find the sourdough discard stops the popovers from collapsing once they’ve cooled down. It’s a great way to ensure you’re not wasting any part of your sourdough starter.
You will find the recipe for plain Yorkshire Puddings here.
Make Mine A Mini
This recipe makes 16 regular popovers in a normal 12 cup muffin tin or it will make 32 mini popovers – these are perfect for school lunch boxes. They make great finger food for your baby or toddler too!
The secret to these is making sure your oven is super hot and your oil is bubbling before you pour the mixture in. Otherwise not only will they stick to the pan, but they won’t puff up and “pop”.
Variations To Easy Cheese & Bacon Popovers
You can change the cheese to whatever you like/have on hand. Mozzarella and Parmesan work well. They are lovely with lots of black pepper in the mix too. I tend to keep them plain as my kids prefer them this way.
You can also swap the corn out for whatever vegetables you have on hand. I like tinned corn as I’ve always got it in the pantry. Tinned or frozen peas work well too.
If you’re looking for more sourdough discard recipes, you’ll find a tonne here.
Sourdough Discard Bacon And Cheese Popovers
Equipment
- Mixing Bowl
- 12 cup muffin tin
Ingredients
- 100 g Sourdough Discard unfed sourdough starter
- 4 eggs
- 140 g All Purpose Flour
- 200 g Milk
- 100 g Bacon Diced
- 100 g Cheese Shredded
- 125 g Corn Tinned or fresh
Instructions
- Preheat your oven to 240C/465F. Pour a little oil into each hole of a 12 hole muffin tin.When the oven is hot, placed the oiled tin in the oven.
- While your tin is heating, add eggs, milk, flour & sourdough discard into a mixing bowl and whisk vigorously until all combined. Let it sit for 5 minutes to make sure there are no lumps, then whisk again.
- Add bacon, cheese & corn and mix through until well combined.
- When the oil in your tin is bubbling, carefully take it out of the oven and carefully fill each muffin hole. Please be so careful when doing this as the hot oil can spit a little (an apron is a really good idea to protect your clothes). Add a little extra cheese on top and any seasonings you like (Italian herbs or bacon seasoning work really well).
- Cook for 10-15 minutes at 240C/465F until they puff up and are golden.
- Remove from the tin immediately and allow them to cool on a wire rack.
These were soooo good!!!!
So glad you enjoyed them Warren!