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Classic Jordan Pond Popovers

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Crisp on the outside and airy on the inside, these Classic Jordan Pond Popovers are a minimalist New England staple—served hot with butter and jam for timeless, elegant comfort.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (218°C). Grease a muffin tin or popover pan generously and place it in the oven to heat for 5 minutes.
  2. In a mixing bowl, beat eggs on high speed until pale and lemon-colored (2–3 minutes).
  3. On the lowest speed, slowly add 1/2 cup of the milk. Beat until smooth.
  4. Gradually add the sifted dry ingredients (flour, salt, baking soda) while continuing to mix on low speed. Stop mixing once combined.
  5. Scrape down the bowl with a spatula.
  6. On medium speed, slowly add the remaining 1/2 cup of milk. Beat for 2 minutes until fully incorporated.
  7. Increase mixer to high speed and beat the batter for 5–7 minutes until smooth and slightly thickened (like heavy cream).
  8. Strain the batter and pour into the hot, greased muffin or popover tins, filling each well about 3/4 full.
  9. Bake at 425°F for 15 minutes. Do not open the oven.
  10. Reduce oven temperature to 350°F (175°C) and continue baking for 15–20 minutes until puffed and deeply golden.
  11. Serve immediately with high-quality butter and jam.

Notes

  • Room temperature eggs help the batter rise more effectively.
  • Heating the pan before filling promotes an extra high rise.
  • Straining the batter ensures a smooth texture and better puff.
  • Resist opening the oven during baking or the popovers may collapse.
  • Serve hot for best texture and flavor.

Nutrition

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