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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.
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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!
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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.
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Jordan Pond Popovers
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.
Ingredients
- 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
Instructions
- 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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Hello, my name is George and I have the simplest of foolish questions:
As I lack nice Popover pans, but have some nice heavy non-stick petite Bundt rounds of heavy gauge metal… might you suppose that these would work for a sort of circular popover ?
Hi George! (No question is foolish!) I’m not sure how your popover would rise with the open center of a mini bundt pan – instead, if you have a standard sized muffin tin, I’d use that instead. Your popovers might not be as tall, but I think the muffin pan would be better suited. Hope that helps!
Hello Martha! The last time our family was at Acadia National Park the Jordan Pond House restaurant was closed. Sadly, we had no popovers. Back home in California not too long ago I had the idea to make Jordan pond style popovers of our own. Enlisting the help of my 10-year-old daughter, we went to work in the kitchen. In my haste, we cut some corners and made a few bad judgment calls. Long story short, they came out “less than optimal.” See website for more details. However, I had a lot of fun with my daughter. We will try it again as soon as my wife lets us back in the kitchen.
Hope you have better luck next time Stephen! (BTW – my last name is spelled Pesa) 🙂
I live in California and just returned from a vacation in Maine. We stopped at Jordan’s Pond for popovers, although most in the tour group didn’t know what they were. I made some years ago and told everyone how delicious they are. They were a huge hit, of course. Since I returned home I’ve been thinking about making popovers again, but wished I had the same recipe used at Jordan Pond. Thought I’d just check to see if maybe I could find it and hooray! I found yours. Thanks for sharing.
★★★★★
You’re very welcome Karen! We hope you enjoy this recipe as much as the popovers you ate in Maine!
I haven’t made these in years, but funnily enough was lucky enough to be dining at the Eiffel Tower restaurant in Vegas…my friend asked me what they were? I said popover’s were delightfully light puffs of a type roll to die for! At the prices they charge there should have been gold oozing out of them, that being said…these are going to be way better! Thanks so much for posting this & really all of your recipes, I look everyday…this Thanksgiving, I’m grateful for all of you who take the time to do this for all of us, bless you & your lovely family. Andrea
Thank you so much Andrea – we appreciate your visits to our blog! And we hope you enjoy the popover recipe! (They really are simple to make!)
I was born and raised in Maine and left when I went to college. I now live in Australia and looking at those popovers made me homesick. My dad would make these every weekend and hot out of the oven with butter and homemade jam – pure heaven.
Thanks Maureen! 🙂
I love popovers, have been making them for years.
I usually add a small piece of goat cheese or any hard cheese I have, such as mozzarella, jack etc, pre filling the pan. It really gives a great edge.
And you can skip the baking powder, I never used it and the turn out great.
You can also swipe half the white flour with whole meal. But baking time will be a bit longer.
Thanks for the suggestions Sharon!
We can’t wait to try them again! Thanks for sharing.
Thank YOU for the gift Courtney and Kenny! 🙂
This recipe reminded me of the Cock and Kettle Restaurant in Uxbridge, MA. They were known for their delicious popovers. Unfortunately they closed, but now I can make them at home.
Thanks for sharing the recipe!
Enjoy Lori!
Congrats on your daughters wedding. My husband and I camped in the Virgin Islands (st. John for our first year anniversary and it was the most amazing experience of our lives. $25 bucks for a campsite on the most beautiful beach in the world! Only 90 degrees at night, Ha. Love popovers, they are so comforting, there’s some movie that features them, hmmmm, Anne of Green Gables maybe? Can’t remember but every time I see it, I think, oh, I would love a good popover with a good cuppa tea right now! Yours look perfectly puffy.
Thanks Laura!! 🙂
I’m from Maine and Acadia / the Jordan Pond House is a beautiful destination. I haven’t been there in several years and had quite forgotten about their popovers. Thanks for posting the recipe!
You’re very welcome Lorri! How lucky you are – living in the beautiful state of Maine!