Hundreds of dewdrops greet the dawn but only one Mother the wide world over
Hundreds of dewdrops to greet the dawn,
Hundreds of bees in the purple clover,
Hundreds of butterflies in the lawn,
But only one mother the wide world over.
Not many days have passed when we had the chance to spend a little time together and it always pulls the heart strings to leave. But I’m happy for the opportunity that we had even if it felt like too short of a time.
3.5 dl/1.5 c warm milk
3.5 d/ 1.5 c (170 g/6 oz) flour
3/4 tsp salt
Place the milk in the microwave for 1 and 1/2 minutes. Add eggs one at a time, whisking each time. Add flour and salt and whisk well. Pour into six sprayed and preheated popover pans. A muffin tin with twelve works just as well for smaller popovers. Bake at 200 C/400 F for 30 minutes. Serve hot.
Just plain butter and maybe a little good quality jam, dollop of whipped cream and a drizzle of honey or maple syrup, peanut butter, sliced bananas and roughly chopped walnuts…brie cheese and sun-dried tomatoes and parsley, turkey slices and muenster cheese and arugula. The list could go on. Use your imagination.
Happy Mother’s day!
I decided to add a new little popover recipe to this post. In the comments, Carol asked about a gluten-free version and since I happened to have all the ingredients and a slower-paced day on hand I was intrigued to try. I made two versions and the second version turned out better. I must say that I really liked the flavor and texture even if they did not rise quite as high as the traditional recipe. Our first grader consumed three when she came home from school for snack, so I dare to say the experiment was a success. I divided my recipe into twelve muffin tins. So if you do not own a popover pan, no worries!
A few things to note: The gluten-free flour has more starch in it and easily becomes much thicker in consistency and so I reduced the amount of flour in ratio to milk. Lower the temperature of your oven about 20 degrees and for this recipe the bake time was reduced about ten minutes.
3.5 dl/ 1.5 c warm milk
2.2 dl/1 c (130g/4.6 oz) gluten-free flour
3/4 tsp salt
Place the milk in the microwave for about 1 and 1/2 minutes. Add eggs one at a time, whisking each time. Add flour and salt. Whisk. Pour into 6 sprayed popover pans or muffin pan of twelve. Bake at 175 C/375 F for about 20 minutes. Serve hot.