Introducing USA Pan’s newest.. a nonstick Popover Pan
6-well Non-stick Popover Pan
The Popover Pan is the perfect non-stick baking pan for producing tall, light and fluffy popovers with an airy interior and crispy exterior. Featuring deep wells and innovative cup design, the popover pan promotes enhanced air circulation for quick rising and perfectly golden brown tops
4 Eggs warmed in a bowl of warm water for 10 minutes
1 1/2 C mil – skim or low fat preferred
1/2 tsp salt
1 tsp sugar
1 1/2 C flour
3 TBS melted butter
Preheat over to 450 and make sure the rack is near the bottom of the oven (prefer one up from bottom) Whisk together eggs and milk, add salt sugar and flour and mis thoroughly. Small lumps are ok. Add butter and stir to combine. Divide the batter among the wells of your USA Popover Pan. Bake at 450 for 20 minute. Then, wihout opening the oven door, reduce the oven temp to 350 and bake an additional 10 to 15 min. If the popovers are browning too much on the top, place a rack at the top of the oven and place a cookie sheet on top to shieldtops. Once done, remove from oven and slit the tops with a shapr knife to release steam. Serve immediately.
Mix sourdough starter and butter. Add flour a little at a time and mix until dough is tiff. Cover and set aside 8 to 35 hours.
Preheat over to 35o. Add baking soda, salt and paprika to dough. Knead well to incorporate. Grease a cookie sheet. Using a rolling pin roll dough to 1/8 to 1/4 inch thick. The thinner the cracker the faster it will bake.
Sprinkle coarse grain salt over the rolled-out cracker dough. Use a pizza cutter to cut into squares or triangles. Bake 10 min. If crackers are still soft, continue to bake, checking every 5 to 10 minutes. Bake time is usually 15 to 30 minutes.
Recipe adapted from The Pocket Farmer.com by Chef Lucas Knapp
Create your own sourdough starter – from guest Chef Lucas Knapp
From Guest Chef Lucas Knapp
Mix thoroughly 1/2 C Flour and 1/2 C filtered Water. Cover with a cloth and leave in a warm place overnight. After 24 hours mix in 2 Tbs flour plus 2 Tbs filtered water every day. When starter is bubbly, it’s ready to use in baked goods. Refrigerate when not in use.
For advanced sourdough starter care (after the initial bacterial colonies are established – about a week), discard half (or use for baking) and replace with fresh water and flour to prevent the yeast from starving due to overpopulation.