This sourdough popover recipe is a last-minute breakfast solution that doesn’t involve a pre-ferment and can save a half-cup starter withdrawal from going down the drain (or into the compost).

Accordingly, the sourdough flavor and tartness will be subtle, but they add a nice dimension and complexity to crusty popovers. A seasoned cast iron or nonstick cast-aluminum popover pan is recommended for the best spring and release, but a standard muffin pan can work in a pinch. Be sure to get it good and hot before adding the batter.

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