Step 1
In a small pot, whisk together water with the Redpath® Golden Yellow Sugar, Redpath® Icing Sugar, and lemon juice.
Step 2
Place over medium heat. Bring to a boil, stir in the lemon zest and salt. Continue to stir until sugars have dissolved. Remove from heat and set aside.
Step 1
Preheat oven temperature to 450°F (232°C). Place the oven rack on the lower third of the oven. Spray the insides of a 6-cavity popover pan with non-stick baking spray or grease well with softened butter. Set aside.
Step 2
In the bowl of a stand mixer using the whisk attachment, whip eggs with the Redpath® Golden Yellow Sugar on medium-high to high speed until pale in colour and doubled in volume; about 2 minutes.
Step 3
Meanwhile, in a microwaveable bowl or measuring cup, warm milk until just warm (approximately room temperature, or 73°F (23°C) to 77°F (25°C)); 30 to 45 seconds.
Step 4
Add the warm milk, lemon zest, vanilla extract, and salt into the mixer bowl. Whip on medium speed until frothy and well combined. Add in the bread flour and spelt flour. Whip until thoroughly mixed; about 1 minute. Add in the melted butter and mix for a few seconds until the butter is incorporated into the batter. Allow batter to rest for 20 to 30 minutes to allow the flour to hydrate and the gluten to relax.
Step 5
Heat the popover tin in the oven for a few minutes until hot. Meanwhile, whisk the batter on medium-high for a few seconds to froth up the batter. Immediately and carefully pour the batter into the hot pan, filling each cavity half full.
Step 6
Carefully place the popover tin on the lower rack of the preheated oven. Bake for 15 minutes making sure to keep the oven door closed. Reduce temperature to 350°F (177°C) and bake for an additional 20 to 25 minutes. Popovers should be crusty looking and deep golden brown in colour.
Step 7
Take out of the oven and immediately remove popovers. With the tip of a sharp paring knife, pierce the bottoms or sides of each popover to allow steam to escape.
Step 8
Serve the warm popovers with a drizzle of the sweet lemon syrup. Garnish with additional lemon zest or slices, if desired.
*If bread flour is unavailable, all-purpose flour will work.
*Ensure all ingredients are at room temperature or slightly warmer before proceeding with the recipe.
*Orange zest can be used in place of the lemon if desired.
*To make pouring easier, transfer popover batter to a large measuring cup or a bowl with a spout. Alternatively, use a small ladle to ladle the batter into the hot pan.
*A large-cavity nonstick muffin tin can be used in place of the popover tin. The smaller size tin will likely result in 24 small popovers. If using muffin tins use two and fill every other “hole” to ensure heat can evenly circulate around each popover.
*Do not open the oven while popovers are baking as the drop in temperature will result in deflated popovers.
