Deliciously Easy Einkorn Popovers Recipe

This recipe for Einkorn popovers 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.

Popover FAQ

What is the secret to perfect popovers?

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

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

Why aren’t my popovers rising?

There are a few things that may seem insignificant but if you have one or more of these occur it 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 you’re making by experimenting with flavors and ingredients.
  • Be sure to consider that adding anything heavy to the batter will cause a lower rise, say for instnace 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.

Ingredients

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

Instructions

1. Preheat your oven to 425 degrees F.
2. Butter the inside of your popover pan (you’ll need a pan with 6 popover cups or you can use a 12-cup muffin tin).
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 in the oven to preheat.
7. Add the eggs to a large mixing bowl and whisk them until they turn pale yellow and full of air.
8. While pouring the milk into the bowl, continue whisking until it is frothy.
9. Now, I switch to my hand whisk. Gradually add the flour mixture to the egg mixture. Do not dump it all at once this will remove air from the liquid.
10. Gently turn the mixture just until the flour is incorporated.
11. Just as the last of the flour is moistened, add the melted butter. Gently combine and stop mixing.
12. Your batter should be the consistency of pancake batter or heavy cream with small lumps in it.
13. 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.
14. Quickly remove the preheated pan from the oven and close door immediately.
15. Fill each cup 3/4 full of batter and bake for 20 minutes at 425 degrees F.
16. Without opening the oven door, turn the temperature down to 325 degrees F and bake another 20 minutes.
17. They should be puffed up and golden brown when done.
18. Immediately remove the popovers from the pan and place them on a cooling rack.
19. 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 collapasing.
20. 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 flour mixture to egg and milk as directed.
3. Add 1 tsp vanilla to the batter when you add the melted butter.
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, brush them with the butter and sprinkle the cinnamon sugar over the tops or roll them in it in the bowl.
7. 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 in their separate 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 and on the cooling rack, brush the tops and sides with the garlic butter.
5. 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.