After their wedding a few months ago, our oldest daughter Courtney and her new husband Kenny honeymooned at Acadia National Park in Maine. Not everyone goes camping on their honeymoon – but they both love the great outdoors and Acadia was their idea of a perfect getaway!
Courtney and Kenny returned from their honeymoon bearing gifts – and the gift for us included all of the makings for us to share the famous Jordan Pond Popovers recipe here on A Family Feast! According to their website, Jordan Pond House has been serving popovers since the 1890’s when owner Nellie MacIntire began the tradition.
The story goes that every afternoon, Jordan Pond in Maine makes these popovers and serves them to guests and visitors along with strawberry jam and a cup of tea. Courtney and Kenny brought us back a wonderful gift of a popover pan, some Jordan Pond strawberry jam, and a Jordan Pond oven mitt with the famous popover recipe printed on the back which we’re sharing here today.
The Jordan Pond popovers recipe was as simple as it gets with just five ingredients that you probably already have in your kitchen! Just mix up the batter and allow it to rest for 30 minutes (you want the batter to be at room temperature when you bake the popovers). Then pour the batter into the pan and bake!
The baking time for these popovers was around 30 minutes – and Jack and I devoured the popovers you see here as soon as we were done taking these photos. The popovers were light and crispy on the outside and soft and warm on the inside – just perfect for smearing with melted butter and a spoon of that sweet strawberry jam!
Jack and I both wish we knew how simple popovers are to make – and now that we know, they’ll be a regular addition to our holiday (or any day) menu!
The original recipe also suggests that you can make and refrigerate the batter the night before, bring out to room temperature for an hour in the morning and bake as directed.Print
Note: If you do not have a popover pan, simply use a muffin tin. They will bake up smaller, take slightly less time and yield close to a dozen.
- 2 large eggs
- 1 cup whole milk, divided
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Pinch of baking powder
- Vegetable shortening to grease the pan
- Non-stick popover pans or muffin tins; see note
- In a medium bowl, whisk eggs for one minute until creamy.
- Slowly add half of the milk, whisking while you add.
- Sift flour, salt and baking powder and add a little at a time whisking as you add.
- Slowly add rest of milk whisking as you add. Batter will be consistency of heavy cream.
- Let batter sit at room temperature for 30 minutes.
- Preheat oven to 425 degrees.
- Generously grease the popover pans with the vegetable shortening.
- Fill each half full. If using muffin pan, also grease and fill half full.
- Bake for 15 minutes at 425 degrees, lower heat to 350 degrees and bake for an additional 15-20 minutes. Ours were done in 32 minutes total. When you lower temp to 350 degrees, do not open oven door.
- The popovers should have risen up and over the tops of the pan and be light and airy, not doughy.
- Serve hot with butter and jam.
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