Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Pre Game Warm Up: Mixed Berry Popovers

Saturday, September 28, 2013

We're one of those crazy families that owns season tickets for the Golden Gopher football team (that's the University of Minnesota if you weren't sure). My daughter decided to to wake up at 5:30 this morning, so I had some time to make a good breakfast before we headed out for the two hour drive. 
I completely changed a recipe into my own, because it had whole wheat flour with awful texture (for popovers). I don't mind whole wheat on a normal basis - just to be clear. I also happen to not have half of the original ingredients, so I had to improvise. Thank goodness- they're so much better now! My daughter and husband approved. 

Mixed Berry Popovers
Makes 11-12 popovers

1 cup sour cream
Zest of one lemon
2 tablespoons water
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 tablespoons brown sugar
Dash of cinnamon
1 cup cake flour
1/2 cup mixed berries (raw or frozen)
2 tablespoons butter


Preheat oven to 450*F. 
Place sour cream, water, eggs, and vanilla in a blender. Blend until combined. 
Add baking soda, brown sugar, cinnamon and flour. Blend until frothy and bubbly, then let sit for 10 minutes. 
In the meantime, place a muffin tin in the oven and heat for about 3-5 minutes. Once heated, brush the butter into the muffin tin with melted butter using a pastry brush. 
After mixture has rested, blend once more. Pour into muffin tin, filling about 3/4 full. Sprinkle each popover with a few berries. 
Bake for about 10 minutes, without opening the oven, reduce heat to 350*F and bake another 8-10 minutes (mine took 8), or until pancakes are puffy. 
Dust with powdered sugar and serve immediately, using caution with the hot berries. 


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