Popover Recipe
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One of our favorite vacation spots is in Bar Harbor, Maine. It’s a gorgeous island and the only place on the east coast where the mountains meet the sea– making for some incredible vistas, as you can imagine. For me, vacation there isn’t complete without a trip to the Jordan Pond House. The restaurant is located in Acadia National Park and has been in operation since the late 1800s. Popovers are their specialty, and I have many memories eating them on the lawn overlooking the beautiful Jordan Pond and Bubbles (mountains that rise behind it). We did the high 5 dance once we got the popover recipe and technique *just right* and now we can channel our inner vacation zen every time we make them– even if it’s in our Philadelphia kitchen and not on the banks of Jordan Pond.
{here’s an Instagram of a photo hanging in my hallway; this is your view when you eat at the Jordan Pond House}
Nothing beats their sheer magnificence and tastiness. They are perfect for breakfast or brunch, and they are the crowning jewel on holidays when we have a few extra minutes to whip them up. Popovers have a reputation for being tricky, and they can be, but if you follow a few hints then they aren’t hard at all. In fact, dare I say they are easy???
Popover Recipe
Ingredients
- 4 eggs
- 2 cups milk
- 2 cups flour
- 1/2 tsp salt
- 1/6 tsp baking soda
Instructions
- Preheat oven to 450 degrees. Spray popover pan with a non-stick spray with flour (like Baker's Joy).
- Break eggs into mixing bowl and whisk. Add milk and blend. Add remaining ingredients and mix together until nearly smooth. Do not over beat.
- Fill popover pan, muffin tin, or custard cups 3/4 full. Bake for 14 minutes. WITHOUT OPENING OVEN DOOR, reduce heat to 350 degrees and bake an additional 15 minutes.
- Popovers should be crispy brown on the outside and moist inside. Remove from oven and pans. Makes 8-12 popovers (depending on pan size). Serve with butter and/or jam.
- Melt with happiness.
* Never, ever, ever open the oven while they are baking. They aren’t going anywhere.
* Always let your ingredients come to room temperature before mixing. If I want to speed things up, I warm the milk in the microwave to room temperature first. If you make the batter the night before, let the temperature rise first before baking. You can bake them right away, but this method gives you larger popovers. And you want large popovers, TRUST ME.
* A cooking spray with flour is the trick. We used regular Pam for years and always struggled in getting them out of the pan. Pam with Flour or Baker’s Joy works beautifully! At one point, we were putting a little bit of real butter at the bottom of each cup. This was AWESOME. But I’m trying to cut calories so the extra butter went bye-bye.
* Serve and eat immediately. NOTHING beats a fresh popover! At the Jordan Pond House, they throw them away after 10 minutes because they are no longer “good”. {actually, they usually walk around the dining room to see in anyone wants these extras. Yes, please!}
* A popover pan makes them really pop. I’ve never made them in muffin cups, although I hear you can but they won’t rise as well. If popovers sound like your cup of tea, then spring for a pan. It’s SO worth it!
Have I scared you yet? I hope not, because honestly they are so simple to make and the above hints become second nature if you make them enough. Which you WILL, because they are delicious. 😉
