Jordan Pond House Best Popover Recipe

Introduction

These Jordan Pond House style popovers are wonderfully light and airy, perfect for a special breakfast or afternoon treat. With a crisp golden exterior and soft, hollow interior, they are delightful when served warm with butter and jam.

Ingredients

• 2 large eggs (room temperature)
• 1 cup whole milk (warmed slightly)
• 1 cup all-purpose flour (sifted)
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda (a small pinch)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a medium bowl, sift together the flour, salt, and baking soda.
3. Step 3: In a large mixing bowl, beat the eggs on high speed for 2-3 minutes until frothy.
4. Step 4: Gradually add ½ cup of the warmed milk while mixing on low speed until combined.
5. Step 5: Slowly add the sifted dry ingredients to the egg and milk mixture.
6. Step 6: Scrape the sides of the bowl, add the remaining milk, and beat for another 2 minutes.
7. Step 7: Place a greased muffin or popover pan in the oven for 5 minutes to preheat.
8. Step 8: Carefully remove the hot pan and pour the batter through a strainer, filling each cup halfway.
9. Step 9: Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes until golden and puffed.
10. Step 10: Remove from oven and serve warm with butter and strawberry jam.

Tips & Variations

• Use room temperature eggs and slightly warmed milk to achieve the best rise and airy texture.
• Sifting the flour with salt and baking soda prevents lumps and ensures even mixing.
• Filling the cups halfway allows room for the popovers to puff properly without overflowing.
• For a savory twist, omit the sugar and add herbs or shredded cheese to the batter before baking.
• Serve fresh from the oven as popovers deflate quickly when cooled.

Storage

Popovers are best enjoyed immediately, but if you need to store them, keep in an airtight container at room temperature for up to 1 day. To reheat, warm briefly in a 350°F (175°C) oven for about 5 minutes to help restore some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my popovers sometimes collapse after baking?

Popovers collapse if the oven temperature is too low or if they are opened too early during baking. Ensure your oven is fully preheated and resist opening the door before the minimum baking time.

Can I make popovers without a special pan?

Yes, you can use a well-greased muffin tin as a substitute, though traditional popover pans with taller sides help achieve a better rise and shape.

Jordan Pond House Best Popover Recipe

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★★★★★

4.8 from 138 reviews

This Jordan Pond House Best Popover recipe creates light and airy popovers with a crisp exterior and soft, pillowy interior. Made with simple ingredients like eggs, milk, flour, and a touch of baking soda, these popovers rise beautifully when baked at high heat, making them an elegant and delicious homemade treat perfect for serving with butter and jam.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 popovers 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Popovers

• 2 large eggs (room temperature)
• 1 cup whole milk (slightly warmed)
• 1 cup all-purpose flour (sifted)
• 1/2 teaspoon salt (or fine sea salt)
• 1/8 teaspoon baking soda (a small pinch)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for the popovers to rise properly.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, and baking soda to remove lumps and combine evenly.
3. Beat Eggs: In a large mixing bowl, beat the room temperature eggs on high speed for 2-3 minutes until they become frothy to help with the batter’s aeration.
4. Add Milk Gradually: While mixing on low speed, slowly add ½ cup of the warmed whole milk until fully combined with the eggs.
5. Combine Dry and Wet Ingredients: Slowly incorporate the sifted dry ingredients into the egg and milk mixture to create a smooth batter.
6. Finish Batter: Scrape down the sides of the bowl to ensure all ingredients are mixed, then add the remaining ½ cup milk. Beat for an additional 2 minutes to develop structure and aerate the batter.
7. Preheat Pan: Grease a muffin or popover pan thoroughly and place it into the oven for 5 minutes to preheat the pan, which helps in creating a crispy exterior.
8. Fill Pan: Carefully remove the hot pan from the oven and pour the batter through a strainer into each cup, filling them about halfway to allow room for rising.
9. Bake at High Heat: Bake the popovers at 425°F for 15 minutes to initiate a strong rise and crisp crust formation.
10. Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes until the popovers are golden brown and cooked through.
11. Serve: Remove the popovers from the oven and serve warm, ideally with butter and strawberry jam for a classic accompaniment.

Notes

• Use room temperature eggs and slightly warmed milk to enhance the rise of the popovers.
• Sifting the flour mixture is important to avoid lumps and ensure even texture.
• Preheating the baking pan improves the crispness of the popover crust.
• Do not open the oven door during the first 15 minutes of baking to prevent collapse.
• Serve immediately for best texture as popovers tend to lose their crispness when cooled.

Keywords: Jordan Pond House, popover, light popover, airy bread, baking popovers, breakfast bread, homemade popover