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Jordan Pond Popovers - A Family Feast

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.

Yield: 6 large popovers 1x
Prep: 35 minsCook: 30 minsTotal: 1 hour 5 minutes
Scale:

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

  1. In a medium bowl, whisk eggs for one minute until creamy.
  2. Slowly add half of the milk, whisking while you add.
  3. Sift flour, salt and baking powder and add a little at a time whisking as you add.
  4. Slowly add rest of milk whisking as you add. Batter will be consistency of heavy cream.
  5. Let batter sit at room temperature for 30 minutes.
  6. Preheat oven to 425 degrees.
  7. Generously grease the popover pans with the vegetable shortening.
  8. Fill each half full. If using muffin pan, also grease and fill half full.
  9. 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.
  10. The popovers should have risen up and over the tops of the pan and be light and airy, not doughy.
  11. Serve hot with butter and jam.

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