Deliciously Easy Einkorn Popovers Recipe

This Einkorn Popovers recipe is easy, versatile, and delicious with only 5 ingredients. They can be made sweet or savory by adding the herbs or spices you want. This recipe is for Einkorn flour but you can use any all-purpose flour. Garlic butter and cinnamon sugar are our favorites and I include both of these in the recipe.

I had never made popovers before I made them with Einkorn wheat flour. I’m not even sure if I had ever eaten one.

My family asked for something as an option to crescent rolls for clam chowder so I started looking and found a recipe for popovers.

I couldn’t find one for Einkorn flour that rang true to me so I experimented with converting an all-purpose flour recipe. If you’ve tried to convert your recipes to use Einknorn, then you know it can be a challenge.

Fortunately for me, my family will usually eat my failures as long as they taste good.

If you are having trouble we have a conversion chart to help you. We also have some tried and true tips to help alleviate the waste that can come with the learning curve when converting your favorite recipes.

What are Einkorn Popovers?

Popovers are an American version of Yorkshire pudding. They are crisp on the outside with a custard-like inside and air pockets in the middle. 

They are a fast and easy alternative to rolls. These can be used with any meal from scrambled eggs to pasta. They’re a great addition to any breakfast, brunch, lunch, lupper, or supper!

Einkorn, as it does anything else you make with it, adds a superb flavor to an otherwise delicious popover recipe.

FAQ for Einkorn Popovers

What is the secret to perfect popovers?

I have personally found the best tip I can share is to have your popover pan hot. When I begin mixing the batter for Einkorn Popovers, I preheat my cast iron pan with the fat in the oven. If you take proper care of cast iron, it will be non-stick.

The other thing that seems to help the Einkorn dough is heating the milk to 115-125 degrees before adding it to the bowl. This creates a higher temperature in the dough, which seems to help it puff up better.

Why aren’t my popovers rising?

A few things that may seem insignificant, but if one or more of these occur, can deflate the popover.

• Be sure your oven is preheated to 425 degrees F. Your pan for Einkorn popovers needs to be preheated to this temperature as well.
• When you open the oven door, the temperature drops so be sure to quickly open and close the oven only to
  • take the preheated pan out
  • put the filled pan in
  • remove the finished popovers from the oven
• Have everything ready and mix the batter just before adding it to your preheated popover pan. Don’t let it sit after mixing. It it sits, the air will escape causing collapse.
• DO NOT over mix. The batter will be lumply like pancake batter. Mix only until well combined.

Why are my Einkorn popovers dense?

There are any number of reasons your popovers are dense and flat but the top ones are

• You added too much flour.
• You did something that caused them not to rise properly. (See question above)
• You over mixed them. This is doubly true when you over mix Eikorn flour.

TFL Tips

• As soon as you remove your Einkorn popover pan from the oven, remove the pastries to a cooling rack and poke a hole in the side of each one using a toothpick. This will release steam trapped inside and prevent them from collapsing as they cool.
• OK, this one is big, especially for me, because my oven door has no window! DO NOT open the oven while they are baking. This allows heat to escape and will cause the popovers to collapse.
• You can look at them through the door of your oven if you wish, but never open the door until the full baking time is complete.
• This recipe is versatile. You can make the flavor fit any meal by experimenting with flavors and ingredients.
  • Be sure to consider that adding anything heavy to the batter will cause a lower rise, such as adding cheese for cheesy popovers.
  • I find spices and herbs are easy to add to the flour bowl for extra flavor, and they don’t seem to disrupt the batter like some things do.
  • You can add flavor to popovers once they’re baked by brushing them with melted butter with spices or herbs added. I like to do this with cinnamon sugar popovers and garlic butter popovers.
  • Some people say they prefer hand whisking but I am not satisfied with results of my hand whisking. So I use my hand egg beater or my electric wand mixer to whisk the eggs and milk. Then when I add the flour, I use my favorite mixing tool given to me by my kids for a birthday. I use it daily!
  • Avoid overmixing. This removes the air from the batter and will cause deflated popovers. The air is your only rising agent. If you overmix Einkorn flour in a recipe, the baked product will collapse as it cools, so there’s double jeopardy involved with overmixing in this recipe.

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Einkorn Popovers Recipe

Popovers are so fast and easy because there are only 5 ingredients in this basic recipe.

Equipment:

• A pan with 6 popover cups, or you can use a 12-cup muffin tin
• Mixing bowl
• Mixer

Ingredients

• 3 eggs
• 1 1/2 cups whole milk (We use raw, grass fed A2A2 milk)
• 1 1/2 cups Einkorn all-purpose flour
• 3/4 teaspoon real salt
• 1 1/2 Tbs butter or lard

Instructions

1. Preheat your oven to 425 degrees F.
2. Divide the fat (butter or lard) between the cups of your popover pan – about 3/4 tsp to each cup
3. Gather all of your ingredients and supplies.
4. Combine the flour and salt in a small bowl. This is the bowl you add any herbs or spices to that you plan to use.
5. Warm your milk to 115-125 degrees F.
6. Put your pan with the oil in the cups in the oven to preheat.
7. Add the eggs to a large mixing bowl and whisk them using your electric mixer until they turn pale yellow and are full of air.
8. Continue whisking while slowly pouring the milk into the bowl. Whisk until it is frothy.
9. To avoid overmixing and losing the air, I switch to my hand whisk and gradually add the flour mixture to the egg mixture.
   • Do not dump it all at once; this will remove air from the batter.
10. Gently combine using the over and under folding technique – just until the flour is incorporated.
    • Your batter should be the consistency of pancake batter or heavy cream with small lumps in it.
    • You can use your electric mixer, but stop mixing as soon as the flour is incorporated.
    • Avoid overmixing. This removes air from the batter and causes deflated popovers. Air is your only rising agent.
    • If you overmix Einkorn flour in any recipe, the baked product will collapse as it cools, so there’s double jeopardy involved with overmixing in this recipe.
11. Quickly remove the preheated pan from the oven and close the door immediately.
12. Fill each cup 3/4 full of batter and immediately place the pan back in the oven.
13. Bake for 25 minutes at 425 degrees F.
14. Without opening the oven door, turn the temperature down to 325 degrees F and bake for another 15 minutes.
15. They should be puffed up and golden brown when done.
16. Immediately remove the popovers from the pan and place them on a cooling rack.
17. Use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help to avoid collapsing.
18. Serve as soon as possible.

For Cinnamon Sugar Popovers

1. Add 1 tsp of ground cinnamon and 1 Tbs of sugar to the flour and salt bowl.
2. Add 1 tsp vanilla to the batter before adding the flour.
3. Add flour mixture to egg and milk as directed.
4. While the popovers bake, combine 1/4 cup sugar and 2-3 tsp cinnamon in a small bowl.
5. Melt 1/4 cup butter.
6. When you remove the popovers from the pan to the cooling rack, use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help them avoid collapsing.
7. Brush them with the butter and sprinkle the cinnamon sugar over the tops, or put the cinnamon sugar in a bowl and roll them in it.
8. Serve as soon as possible.

For Garlic Butter Popovers

1. Crush 2-3 cloves of garlic (adjust to your taste) with a garlic press or chop very fine.
2. Add this to the flour and salt bowl. Add flour mixture to egg and milk as directed.
3. Melt 1/4 cup butter and add fresh crushed garlic or garlic powder to the butter and combine well.
4. When the popovers are out of the oven, place them on a cooling rack, and use a toothpick or the point of a small knife to gently poke a hole in the side of each one. This will allow the steam to escape and help to avoid collapsing.
5. After you’ve poked the holes, brush the tops and sides with the garlic butter.
6. Serve as soon as possible.

What Is Einkorn Flour?

Einkorn is a wheat grain that is called the oldest grain in the world. It has been grown and used by humans for thousands of years. If you would like to learn more about it, we have an article for you.

Einkorn flour is making a huge comeback to the modern kitchen because of its unique properties which do not cause gut health issues like modern wheat does. It has never been hybridized so it retains its original genetic code and is more abundant in vitamins and minerals than any flour available in the modern food supply chain around the world.

Einkorn can be substituted in all recipes with a few minor adjustments. We have created a conversion chart for you to help you change your favorite recipes over to Einkorn.

You can avoid waste and lower your learning curve by reading our tips for baking with Einkorn flour. You can start making healthy Einkorn recipes today!

You won’t believe the taste difference. Your body will thank you for the real food!

As always, we’re here to help.