Graham Popovers

I don't usually do bread with dinner because of the time involved in kneading and proofing but this recipe is relatively easy and just needs less than an hour to bake.  We all know about popovers, those lovely baked morsels with a hollow center just begging to be full of melting butter.  Well this is a variation of that old recipe that I found in an old cookbook from 1920.  These are mix of Graham Flour (White Whole Wheat) and all purpose flour and while they can of course be baked in popover pans, they do equally as well in a regular muffin tin as seen above.

You can ditch the white whole wheat flour and use all purpose flour for the entire recipe, the flavor will be slightly different though where the egg will be more dominant.

Graham Popovers

3 Eggs, beaten until light and frothy
2C Milk
1C White Whole Wheat (Graham) Flour
1C All Purpose Flour
1T Sugar
1tsp Salt
2T Oil or Melted Crisco

Pre heat oven to 400°.  Add milk to the beaten eggs; Sift together dry ingredients over the egg mixture while slowly mixing it together.  Add oil or crisco and mix until smooth.  Take a muffin tim or popover pan and grease well with "Spry" pan coat.* Place in middle rack of oven and bake until they are golden brown on top and sound hollow when tapped with finger, about 45mins.  Serve hot with butter.

* Spry pan coat is an old recipe for coating baking pans.  It's simply 1/4C Flour to 1/2C Shortening beaten together.  Brush it onto your baking pans and nothing will stick ever again.  Works well for breads, biscuits, muffins, cakes and of course, popovers.

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