Lemon Pepper Popovers
1 c Flour, unbleached white 1 c Skim milk; at room temp 1 tb Olive oil, extra virgin 1/4 ts Salt; or to taste 1/2 ts Black pepper;coarsely ground -or cracked 2 ts Lemon rind; fresh...
Ingredients
- 1c flour, unbleached white
- 1c skim milk; at room temp
- 1tb olive oil, extra virgin
- 1/4ts salt; or to taste
- 1/2ts black pepper;coarsely ground
- 3ea egg whites;lightly beaten
Directions
- 1
1 c Flour, unbleached white 1 c Skim milk
- 2
at room temp 1 tb Olive oil, extra virgin 1/4 ts Salt
- 3
or to taste 1/2 ts Black pepper;coarsely ground -or cracked 2 ts Lemon rind
- 4
freshly grated 3 ea Egg whites;lightly beaten *Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage o
- 5
They rise best in baked in deep molds in a very hot oven
- 6
One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill
- 7
Sift the flour into a mixing bowl and gradually whisk in the milk
- 8
Add the remaining ingredients, whisking just to mix