Friday, October 21, 2011
Somewhere between a pancake and a muffin ... is a popover.
And somewhere between Brisbane and Sydney ... is this.
We drove down the inland highway, over the mountains and through the eucalypts. We crawled up Cunningham's Gap behind heavy tankers, to the shrill soundtrack of bell birds. Nelle melted down near Warwick, so we stopped for a night in a saggy bed in a country pub. The next day we found ourselves in wine country - the Hunter - and we pushed all the way to Sydney. Nelle and Adele sang 'Rumour Has It'. Robbie and I discussed our 10-year plan. And when we finally wearily got to Sydney, we had a whole new list of places to go. Next time.
And - maybe you're wondering? The only thing popovers have in common with roadtrips is that ... well, they both taste really good with maple syrup.
Easy Peasy Popovers
*and you need to eat them straight away - sadly they don't keep well*
5 min prep + 25 min baking
1/2 cup wholemeal flour
1/2 cup brown rice flour
1/4 cup maize flour
1/2 tsp salt
2 organic eggs
1 + 1/4 cup milk
1. Preheat the oven to 180C (360F). Line 6 muffin tins with baking paper (or grease them with butter).
2. Stir all the ingredients together in a large bowl until well-mixed. The batter will likely still be lumpy and that's ok.
3. Fill each muffin cup halfway up with batter, pop into the oven, and bake for ~25 minutes till the popovers are puffy and golden. They won't rise as high as your standard white-flour variety, but they'll taste even better.
4. Eat 'em while they're still hot, with jam and cream or butter and maple syrup.
These were inspired by popovers in the Moosewood Cookbook.
These come out around $0.50 apiece (or less) if made with all-organic ingredients.
What are you making this weekend?