I was going to make a skin treatment mask with the potato starch today, but then I saw my popover pans and a bowl full of organic apples, and I got a little hungry. We’ll wear the potato starch soon, but this time we’re gonna eat it instead.
Potato starch, is also called ‘potato starch flour’ even though it contains no wheat, and is therefore gluten-free. It’s popular in Scandinavian baking, because it absorbs and retains moisture, resulting in nicely light cakes. It also has very little flavor, which is good when you don’t want it competing with the dessert taste.
Unlike cornstarch, which can add a cereal flavor, and turns opaque when mixed into a soup or sauce, potato starch creates glossier and more transparent results. That is a good thing for pie fillings or anything you want to look pretty and shiny.
MAKES 6 Popovers
1-2 Tbsp butter
2 medium apples, peeled and chopped
2 Tbsp brown sugar
½ tsp cardamom
1 ½ tsp cinnamon
1 tsp potato starch
4 large eggs
1 c buttermilk
1/4 teaspoon salt
1 c unbleached white flour
1/4 cup chopped pecans (optional)
Preheat the oven to 425 degrees.
In a heavy pan, melt the butter and sauté the apples with the sugar, cinnamon and cardamom. Stir about 10 minutes until soft.
Turn off the heat and remove the pan from burner. Leave it for 5-8 minutes to cool.
Meanwhile, in a medium bowl, whisk the 4 eggs together. Add the buttermilk and salt, and mix together.
Return to the slightly cooled pan of apples and add 4-6 Tbsp water to deglaze. Scrape up the brown sugar and spices until it’s mixed with the water and apples. Mix in the potato starch and set aside.
Add the flour to the egg mixture and beat until smooth. Stir in the pecans.
Spray the popover pan really well with something nonstick. I used a coconut spray this time, but in the future I will use butter so they release easier.
Spoon an equal amount of apple filling into the bottom of each popover cup. (Reserve a small amount for the tops if you want)
Pour the thin batter over the filling, evenly filling the cups to about half full.
Bake at 425 degrees for 30 minutes.
Remove the popovers from the oven, and let them cool slightly before serving with ice cream or whipped cream … or BOTH!
I think these even qualify as breakfast food; they’ve got eggs, flour, milk, butter and fruit. In fact I may rename them to Portable Mini Belgian Waffles.
Adapted from here.