Mom's Lavender Popovers
Mom's Lavender Popovers
Rated 5.0 stars by 1 users
Servings
6 large popovers
Mom’s popovers are always the very best. She prefers her popovers plain without extra seasonings—I love to add fresh lavender buds to mine. They’re so good with my Fresh Lavender Tea!
Ingredients
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1 ½ cups all-purpose flour
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½ tsp. kosher salt
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1 ½ cups organic whole milk, room temperature
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3 large eggs, room temperature
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2 Tbsp. unsalted butter, melted
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1 Tbsp. Sonoma Syrup Co. Lavender Infused Simple Syrup
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1 tsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Crush”
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Coconut or olive oil non-stick cooking spray
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Fresh Lavender buds
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½ cup (1 stick) butter, room temperature
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1 Tbsp. Sonoma Syrup Co. Lavender Infused Simple Syrup
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1 tsp. fresh or dried lavender buds
For the Popovers
Lavender Butter
Directions
For the Popovers
Adjust racks to lowest position in oven. Place a non-stick popover pan on the rack. Preheat to 450 degrees.
In a small mixing bowl, whisk flour and salt together. Set aside. In a large mixing bowl, whisk milk, eggs, melted butter, simple syrup and vanilla about 1 minute or until frothy. Pour milk mixture into flour mixture. Whisk until blended.
Remove the hot popover pan from the oven. Spray with nonstick cooking spray.
Fill each cup with about three-quarters full with the batter. Sprinkle with lavender buds. Bake for 20 minutes. Lower oven temperature to 350°.
Bake 15 to 20 minutes longer or until popovers are golden.
Pierce each popover with a skewer to allow steam to escape. Turn off oven heat. Let popovers stand in oven for 8 minutes for drier interiors and crisp exteriors. During this time, make the Lavender Butter.
For the Lavender Butter (Makes about 1/2 cup.)
In a medium mixing bowl, stir together butter, simple syrup, and fresh lavender buds. Spoon mixture into small ramekins.
Garnish with a sprig of lavender. Serve popovers with butter immediately.
Recipe Note
Lavender Butter can be covered and stored in the refrigerator.