Sweet Passover Popovers

passover popovers and jamEvery year  at Passover I made traditional favorites but I also try to create one or two new dishes for my family and friends.  This year in addition to holding our usual big seder dinner, we are planning to have a Passover brunch toward the end of the holiday.  I love popovers for brunch so I decided to try my hand at creating a tasty version with matzo cake flour.  They came out delicious and I now have several dozen tucked into the freezer to heat and serve with homemade strawberry jam at our brunch.  Also, on our menu will be omelettes, homemade gravlox, and cranberry matzo meal pancakes.

Below is the recipe for Sweet Passover Popovers which can be made in a standard muffin tin.  They will not puff quite as much as traditional popovers but will be light, eggy, and delicious.

Sweet Passover Popoverspassover popovers
1 cup matzo cake flour (not matzo meal!)
3 eggs
1 1/4 cups whole milk
2 tablespoons butter, melted
2 tablespoons sugar
pinch of cinnamon

Heat the oven to 450 degrees
Mix together the dry ingredients in a large bowl (preferably one with a pouring spout)
Mix together wet ingredients
Add the wet to the dry ingredients
Mix until just well combined (do not overmix)
Grease a 12 cup muffin tin
Pour batter evenly into 10 cups
Bake for 15 minutes
Turn oven down to 350 degrees and bake for about 10 minutes more
Poke each popover gently with a fork to allow steam to escape
Serve hot or room temp or cool and freeze



3 responses to “Sweet Passover Popovers

  1. Yum! My popovers sort of deflated like yours did. I desperately need to make fully puffed popovers soon!

  2. I am bookmarking this recipe as well as sending it along to my sister. I know we will be enjoying these for the entire 8 days. Thank you.

  3. Pingback: Food Therapy from Doves and Figs | Public Radio Kitchen

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