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buttermilk popovers with raspberry and lemon

Buttermilk Popovers with Raspberry and Lemon

Substitute the buttermilk by putting one tablespoon of vinegar or lemon juice into a measuring cup, and pouring milk up to the one cup line. Let it sit for fives minutes and it will start curdling.
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Sonja Bradfield

Ingredients

  • 1 cup of buttermilk or substitute milk with vinegar or lemon juice
  • 3 eggs
  • 1 cup of all purpose flour
  • 2 tablespoons of sugar
  • pinch of salt
  • zest of one lemon
  • about 3/4 cup of raspberries enough to put in two or three berries into each popover
  • 2 tablespoons of butter
  • powdered sugar to sprinkle on top I used about one tablespoon

Instructions

  1. Whisk together the buttermilk and eggs.
  2. In another bowl combine the flour, sugar and salt.
  3. Add the dry ingredients to the buttermilk and egg mixture and mix until well combined and just a few lumps remain.
  4. Zest the lemon directly over and into the bowl, stir.
  5. Let the batter rest for 30 minutes.
  6. Turn on the oven to 375 degrees.
  7. Divide the butter into 12 parts and put into a 12 muffin pan (each cup should get about 1/2 teaspoon of butter).
  8. Put the muffin pan into the oven until the butter is melted and sizzling (about five minutes, but be careful it doesn't get burned!).
  9. Ladle the batter into each cup, filling it about halfway.
  10. Put two or three raspberries into each cup.
  11. Bake in the oven for 30 minutes, until puffed and golden (do not open the door to take a peek, it will deflate the popovers!).
  12. Take out when done and let cool for a few minutes, then dust each popover with powdered sugar.