Scallion Pancake Popovers

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POV: You want the crispy, savory hit of a scallion pancake… But you also want to skip the gluten, the grease, and the stovetop babysitting. Enter: Scallion Popovers. Baked, golden, and gluten-free—these puff up in the oven with zero flipping required. Crisp edges. Soft center. All the scallion goodness. Your new go-to appetizer just got a glow-up. Save this. Share it. Try it.

Difficulty

Easy

Ingredients

  • 224g (1 Cup) Whole Milk
  • 96g (½ Cup) Vegetable Oil
  • 2 Eggs
  • 60g (¼ Cup) Grated Parmesan
  • 60g (½ Cup) Grated Cheddar
  • 250g (2 Cup) Expandex
  • 10g (2 tsp) Salt
  • 20g (¼ Cup) Chopped Scallion (Green Only)
  • Pan Spray

Equipment

  •  Blender
  •  Timbale Molds or Muffin Pan
  •  Disposable Pastry Bag
  •  Rubber Spatula

Timing

Active Time: 25 Minutes
Total Time: 1 Hour

Yield

12 Popovers

  • Blend Ingredients

    Preheat oven to 375°F.
    Add milk, vegetable oil, cheese, eggs and half of the scallions to the blender and blend on medium high speed for 1 minute.
    While the blender is still running add the Expandex and blend until combined.
    Using the rubber spatula, scrape the liquid dough into the pastry bag.

  • Bake and Enjoy

    Pan spray your molds and fill each a fourth of the way and evenly sprinkle the left over scallions on top of each mold.
    Bake for 30 – 35 minutes until the tops are golden brown.
    Remove from the oven and let rest a few minutes before un-molding
    Serve while still hot and enjoy!
Summary
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Recipe Name
Scallion Pancake Popovers
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