i’m in a state of shock. somehow i managed to complete all my final projects and my capstone paper. i’m not sure how it happened. and i’m not sure how it’s possible that i’m done with grad school!
but i didn’t want my state of shock to prevent you from trying out this delicious recipe. it’s a great breakfast that my parents made a lot when i was a kid, and i can’t believe it’s not already up on the blog. it’s super easy and delicious, and not heavy – all big plusses in my book. and, you can fill the popovers with anything that sounds good to you – fruit, yogurt, jam, anything! while you enjoy this recipe, i’m going to work on coming to terms with being done and catch up on lost sleep. enjoy!
one year ago: cabbage tacos and crepes
two years ago: banana pancakes and beans and greens over barley
three years ago: hummus and chickpea tacos
popovers
yields one dozen popovers
- 1c flour
- 1/4t salt
- 1t powdered sugar
- 1c (soy) milk
- 1T canola oil (or other flavorless oil)
- 3 large eggs
- butter for greasing the muffin tin
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- preheat oven to 400º
- grease the muffin tin with butter
- beat all ingredients together in a bowl until smooth and thick
- pour or spoon the batter into the 12 muffin cups
- bake for 25 minutes
- fill with fruit, jam, etc, and enjoy!