Get ready to celebrate the delightful National Raspberry Popover Day on May 3rd! This day is all about those incredible, airy pastries that proudly “pop over” their baking tins, reminiscent of a lighter, fluffier Yorkshire pudding. Often referred to as National Raspberry Tart Day, it’s a sweet excuse to indulge in these versatile treats.

Traditionally made with a simple batter of flour, eggs, milk, and butter, popovers can be served either savory or sweet. But when raspberries join the party, they bring a burst of juicy sweetness that makes these breakfast (or anytime!) delights truly irresistible. Too bad that my raspberries are about a month from being ready to eat, but there are plenty of fresh berries already at markets, and if not, frozen work pretty well too

Sourdough & Popovers: A Match Made in Heaven?

While classic popovers rely on baking powder for their dramatic rise, imagine the possibilities with a touch of sourdough magic! Incorporating a small amount of sourdough starter or discard adds a subtle tang and an extra layer of complexity to their flavor profile, making them even more unique. While it may require a slight adjustment to traditional recipes to account for the sourdough’s leavening power, the rich, nuanced taste can elevate your popovers to new heights. Just picture those perfectly puffed, golden-brown beauties, infused with raspberry sweetness and a hint of that signature sourdough depth!

Sourdough Raspberry Popovers: A Popping Delight!

Get ready to elevate your breakfast game with these delightful Sourdough Raspberry Popovers! We’re taking the classic airy, puffy popover and adding a touch of tangy sourdough discard for extra flavor, along with sweet raspberries for a burst of fruity goodness. They’re surprisingly simple to make and incredibly satisfying to watch “pop” in the oven!

This recipe is designed to utilize sourdough discard (an inactive sourdough starter), which adds a lovely depth of flavor without significantly affecting the rise.

Yields: 12 popovers Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients:

  • 1 cup (240ml) whole milk, warmed slightly
  • 1/2 cup (120g) sourdough discard (at 100% hydration, unfed)
  • 3 large eggs, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (about 75g) fresh or frozen (not thawed) raspberries
  • Optional: Powdered sugar for dusting

Equipment You’ll Need:

  • 12-cup popover pan or muffin tin
  • Whisk
  • Large mixing bowl
  • Small saucepan or microwave-safe bowl for melting butter

Instructions:

  1. Preheat & Prep: Place your empty popover pan (or muffin tin) into a cold oven. Preheat the oven to 450°F (232°C). This step is crucial for getting that signature pop!
  2. Warm the Milk: Gently warm the milk until it reaches a lukewarm temperature (about 95-105°F / 35-40°C). You can do this on the stovetop or in the microwave. It should be warm to the touch, but not hot.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the warmed milk, sourdough discard, eggs, and melted butter until well combined.
  4. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, whisking until just combined. A few lumps are perfectly fine – don’t overmix! Overmixing will develop too much gluten, preventing your popovers from rising properly.
  5. Rest the Batter (Optional, but recommended for more flavor): For an even better texture and flavor, cover the bowl and let the batter rest at room temperature for at least 15-30 minutes, or even up to an hour. This allows the flour to hydrate fully.
  6. Grease the Pan: Carefully remove the hot popover pan from the oven. Brush each cup generously with melted butter. This helps with browning and prevents sticking.
  7. Add Raspberries & Fill: Gently fold the raspberries into the batter. Fill each hot popover cup about two-thirds full with batter. Don’t overfill!
  8. Bake the Popovers: Immediately return the filled popover pan to the preheated oven.
    • Bake for 20 minutes at 450°F (232°C). DO NOT open the oven door during this time! This initial high heat is what makes them “pop.”
    • After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 10-15 minutes, or until the cookies are deeply golden brown and firm to the touch. They should look dramatically puffed and hollow.
  9. Serve Immediately: Once baked, carefully remove the popovers from the pan. You can pierce the side of each popover with a knife to release any steam, which helps keep them crisp. Serve warm, dusted with powdered sugar if desired. They are best enjoyed fresh from the oven!

Tips for Perfect Popovers:

  • Hot Pan, Cold Oven: Starting with a cold pan in a preheating oven helps create that initial burst of steam, resulting in the ultimate pop.
  • Don’t Open the Door: Resist the temptation to peek! Opening the oven door will cause your popovers to deflate.
  • Room Temperature Ingredients: Using room-temperature milk and eggs helps the batter combine smoothly and rise more effectively.
  • Don’t Overmix: Lumps are okay! Overmixing leads to tough, flat popovers.
  • Use a Popover Pan: While a muffin tin can work, a specialized popover pan with deeper, narrower cups allows for maximum rise and a better shape.

Enjoy your delicious homemade Sourdough Raspberry Popovers! What’s your favorite topping for a warm popover?

How to Get Your Popover On!

Ready to embrace the popover passion? Here’s how to celebrate #RaspberryPopoverDay:

  • Bake Your Own: Dive into a recipe and whip up a batch of authentic raspberry popovers. Don’t be afraid to experiment with a touch of sourdough discard for a unique twist!
  • Support Local: Swing by your favorite bakery and grab some freshly baked popovers.
  • Share the Love: Whether homemade or store-bought, spread the joy by sharing your popovers with colleagues, friends, or family.
  • Recipe Swap: If you create your own, brag a little! Share your recipes and earn those well-deserved baking bragging rights.
  • Foodie Photos: Capture your popover masterpieces with some stunning food selfies!
  • Send Us Some! We know you’re tempted to send an extra batch over to the National Day Calendar offices! (We wouldn’t say no!)

Embrace the deliciousness and don’t forget to use #RaspberryPopoverDay when you post on social media!