Popcakes
Submitted by nathalie
Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minPopcakes are like a cross between a popover and a buttermilk biscuit, baked in muffin tins at high heat so they puff up fast with crisp, golden tops and soft, tangy centers. The batter is bare-bones simple: flour, baking soda, salt, an egg, melted butter, and buttermilk stirred together briskly.
The baking soda reacting with the buttermilk is what drives the rise. That reaction starts the moment the wet meets the dry, so getting these into a hot oven quickly matters. The high baking temperature sets the outside fast while steam trapped inside pushes the batter upward, giving you that dramatic puff.
This recipe pulls triple duty. The same base batter becomes Mexican popcakes by swapping some flour for masa harina, which adds a corn tortilla flavor and slightly grittier texture. Or skip the oven entirely and cook the batter as thick, lumpy pancakes in a skillet.
Kitchen Tips
- Stir briskly but briefly. You want everything combined with no dry pockets, but don’t beat the batter smooth or you’ll lose the lift.
- Fill muffin cups only half full. These rise a lot and will overflow if overfilled.
- Serve immediately out of the oven. Popcakes deflate as they cool, so they’re best hot.
Variations
- Try the Mexican version with a smear of refried beans and a sprinkle of queso fresco.
- Add shredded cheddar and diced green chiles to the batter for a savory Southwestern popcake.
- Drizzle with honey butter for a sweet breakfast version.
Ingredients
Directions
POPCAKES - In mixing bowl combine flour, salt and baking soda.
In small bowl, b eat egg until well mixed, Add cooled butter to egg and stir again.
Pour egg mixture and buttermilk into flour mixture.
Stir briskly until well mixed.
Fill 6 greased muffin cups half full.
Bake at 425 degrees about 12 to 15 minute s, until popcakes brown on top.
Remove from oven. Serve immediately. MEXICAN POPCAKES - Replace flour with mixture of ¾ cup plus 1 tablespoon flou r and 3 tablespoons masa harina. Proceed with recipe. PANCAKES - Follow Popcakes recipe, except barely stir ingredients together. Bat ter should look wet and shiny, like bowl of thick-curd cottage cheese. Don’t worry about streaks of flour and lumps. Heat skillet and melt just enough oil or shortening to cover bottom. Drop batter by heaping tablespoon into skillet and gently pat each mound of batter down; don’t flatten clumps of batter. Turn as s oon as edges of pancake look dry; don’t wait for bubbles to break over top before turning.
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