Jordan Pond House Best Popover Recipe

Introduction

These classic Jordan Pond House popovers are light, airy, and perfectly golden. With a crisp exterior and tender inside, they make a delightful treat to serve with butter and jam for breakfast or brunch.

Ingredients

• 2 large eggs at room temperature
• 1 cup whole milk
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• Speck of baking soda

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Grease a muffin tin or popover pan and place it in the oven to warm for 5 minutes.
2. Step 2: Sift together the flour, salt, and baking soda. Set aside.
3. Step 3: Beat the eggs at high speed until they turn a lemon color, about 2-3 minutes.
4. Step 4: With the mixer on the slowest speed, slowly add half a cup of the milk and beat until combined.
5. Step 5: Gradually add the sifted dry ingredients while mixing slowly. Once mixed, stop the mixer and scrape the sides of the bowl with a spatula.
6. Step 6: Beat on medium speed while slowly adding the remaining milk. Continue beating for 2 minutes.
7. Step 7: Turn the mixer to high speed and beat the batter for 5-7 minutes. The batter should be smooth and about the thickness of heavy cream.
8. Step 8: Pour the batter through a strainer into the hot, well-greased muffin tins or popover pan, filling each about two-thirds full.
9. Step 9: Bake on the middle rack at 425°F for 15 minutes without opening the oven door.
10. Step 10: Lower the oven temperature to 350°F and bake for an additional 15-20 minutes until the popovers are puffed and golden brown.
11. Step 11: Serve immediately with butter and strawberry jam for the best flavor and texture.

Tips & Variations

• Make sure eggs are at room temperature to help the batter rise properly.
• Do not open the oven door during the initial baking time to prevent the popovers from collapsing.
• For a savory twist, add herbs like chives or thyme to the batter.
• Use a well-greased pan to ensure easy popover release and crispy edges.

Storage

Popovers are best enjoyed fresh but can be kept in a warm oven for up to five minutes. To store leftovers, cool completely and keep in an airtight container at room temperature for up to one day. Reheat briefly in a hot oven to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk is preferred for the best texture and richness, but you can use low-fat milk if needed. The popovers may be slightly less tender.

Why did my popovers not rise properly?

Common causes include cold ingredients, opening the oven door too early, or an underheated oven. Make sure eggs and milk are at room temperature and avoid opening the oven during the first 15 minutes of baking.

Jordan Pond House Best Popover Recipe

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★★★★★

4.5 from 78 reviews

This classic Jordan Pond House Best Popover Recipe produces light, airy popovers with a delicate golden crust. Perfectly crisp on the outside and tender inside, these homemade popovers are ideal for serving warm with butter and strawberry jam, making a delightful addition to any brunch or tea time.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 popovers 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Popovers

• 2 large eggs, at room temperature
• 1 cup whole milk
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• Speck of baking soda

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it reaches the right temperature for baking the popovers.
2. Prepare Dry Ingredients: Sift together the all-purpose flour, salt, and a speck of baking soda, then set aside to maintain lightness.
3. Beat Eggs: Using a mixer at high speed, beat the eggs for 2-3 minutes until they turn a lemon color, indicating they are well aerated.
4. Add Milk (Part 1): On the slowest mixer speed, slowly pour in half a cup of milk, mixing until fully incorporated.
5. Add Dry Ingredients: While the mixer is still on slow, gradually add the sifted dry ingredients to the egg and milk mixture to prevent lumps.
6. Scrape Bowl: Stop the mixer and use a spatula to scrape down the sides of the bowl to ensure even mixing.
7. Add Milk (Part 2): Resume mixing at medium speed and slowly add the remaining half cup of milk, then beat for 2 minutes to combine thoroughly.
8. Warm the Pan: Place a well-greased muffin tin or popover pan in the oven to warm for 5 minutes. This helps achieve the popover’s signature rise.
9. Final Whip: Turn the mixer to high speed and beat the batter for 5-7 minutes until smooth and the consistency of heavy cream.
10. Strain Batter: Pour the batter through a strainer into the preheated greased pans, which ensures a smooth texture by removing any lumps.
11. Bake at High Temperature: Bake the popovers on the middle oven shelf at 425°F (218°C) for 15 minutes to create a strong initial rise.
12. Reduce Oven Temperature: Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 15-20 minutes until golden brown and puffed.
13. Serving: Remove from oven and serve immediately with butter and strawberry jam. Popovers can be kept warm in the oven for up to 5 minutes but are best fresh out of the oven.

Notes

• Ensure eggs and milk are at room temperature before beginning for best batter consistency.
• Do not open the oven door during the first 30 minutes of baking to prevent the popovers from collapsing.
• Use a well-greased pan and preheat it to help the popovers rise properly.
• Popovers are best served immediately as they tend to lose their crispness quickly.
• For a lighter texture, beating the batter at high speed for 5-7 minutes is critical.

Keywords: popover, Jordan Pond House, breakfast recipe, light popovers, baked popovers, homemade popovers, brunch recipe