Protein and B vitamins enhance your baby’s cell, brain, nervous system, and muscle development.
MAKES 6 LARGE POPOVERS
HIGH and mighty, these popovers are best eaten warm straight from the oven with your favorite jam. Don’t have whole wheat flour? No sweat. Use a total of 1 cup of all-purpose. Gluten-free? Use an equal amount of all-purpose gluten-free flour. To freeze, let cool completely, then place the popovers in a resealable plastic bag and freeze. To reheat, place the popovers in a preheated 350°F oven for about ten minutes. Do not microwave, as they will get soggy.
½ cup whole wheat flour
½ cup all-purpose flour
1 cup milk
2 large eggs
1 large egg white
2 tablespoons canola oil or melted unsalted butter
½ teaspoon salt
Cooking spray
• Preheat the oven to 450°F. Have ready a six-well popover pan.
• In a large mixing bowl, mix together the whole wheat and all-purpose flours. Add the remaining ingredients, except the cooking spray, and beat with an electric mixer on high speed for 30 seconds. Scrape down the sides of the bowl and beat for 15 seconds more. (Note: Don’t be concerned if you see tiny lumps of flour. Mash any big lumps against the side of the bowl with the back of a spatula.)
• Preheat the popover pan in the oven for 2 minutes, then remove it and spray with cooking oil. Divide the batter evenly among the popover wells.
• Bake for 20 minutes, then lower the heat to 350°F and bake for 20 more minutes, or until golden brown and puffed. Remove the popovers from the oven and serve immediately.
2 popovers: Calories: 287 cals; Protein: 13 g; Carbohydrates: 35 g; Fat: 11 g; Fiber: 3 g; Sodium: 489 g; B12: 0.7 mcg; Niacin: 5 mg; Thiamine: 0.3 mg; Riboflavin: 0.5 mg; Manganese: 1 mg; Selenium: 35 mcg; 2 CARBS