How To Make the Best Popover Recipe - Through Her Looking Glass (2024)

This Jordan Pond House Best Popover recipe is sure to be a hit at your house! These popovers are known regionally as the best popovers in all of New England. If you’ve never tried a popover before, you’re in for a real treat.

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How To Make the Best Popover Recipe - Through Her Looking Glass (1)

What Are Popovers?

A popover is a light, fluffy muffin made from a thin eggy batter that rises to form a hollow shell when baked. That airy shell is typically served hot and slathered with butter and strawberry jam.

You can easily buy an expensive gourmet popover baking mix, but since there are only 5 ingredients — flour, milk, eggs, salt, and baking soda — why not make your own? The taste is just as delicious, and popovers are so easy to make.

The baking technique for making popovers is a crucial element to this recipe. There’s lots of beating with your electric hand mixer. And absolutely no opening the oven door and peeking! This could cause the popovers to deflate, similar to a soufflé.

How To Make the Best Popover Recipe - Through Her Looking Glass (2)

The Famous Jordan Pond House at Acadia National Park

If you’ve ever visited the Acadia National Park in Bar Harbor, Maine, you likely know about theJordan Pond House — a lovely tea house on Park Loop Road inside the park.

Jon and I visited Acadia National Park and TheJordan Pond House seven summers ago when we spent a romantic long weekend in Bar Harbor, Maine, celebrating our anniversary. We stayed at the Primrose Inn in Bar Harbor, which is a gorgeous 1878 Victorian-era bed & breakfast. Acadia National Park is a stunning park with beautiful trails, mountain vistas, and incredible views.

On our way home from the long weekend, we stopped at The Jordan Pond House for popovers and a glass of iced tea. They serve afternoon tea with popovers every day from 11:30-5:30. Weheard about the popovers over the weekend. And after savoring one, we “popped” into the gift shop to buy a popover pan that includedthe famousJordan Pond House “Best Popover Recipe.”

These popovers are known regionally asthe best popovers in New England, and they’re not hard to make. Just follow the easy directions below from “The Story of Jordan Pond,” published by the Acadia Corporation.

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Key Ingredients

You only need 5 ingredients to make the best popovers ever at home! As far as dry ingredients go, you’ll need to sift together all-purpose flour, salt, and baking soda. For the wet ingredients, all you need is whole milk and room temperature eggs. That’s all!

How To Make the Best Homemade Popovers

These popovers take less than an hour to make, and only require 5 simple ingredients that you probably have in your pantry right now. So, get to baking!

  1. In a large bowl, add the eggs and mix at a high speed until they are doubled in size, which should be around 2-3 minutes. You want to incorporate a lot of air into the eggs (especially the egg white) so that the batter is light and fluffy. Once the eggs are whipped, turn the speed down. Pour the milk in, and whisk until everything is fully incorporated.
  2. Continue mixing, and add the sifted dry ingredients (flour, salt, and baking soda). Once everything is mixed well, but not overly so or to the point that the whipped eggs have deflated, add the remaining milk, and continue whisking for another minute.
  3. Grease the muffin pan, and add it into the 425 degrees F oven to preheat for 5 minutes. While the pan is preheating, strain the batter to prevent lumps, and then divide the mixture equally into the muffin pan.
  4. Bake in the middle shelf for 15 minutes, and then reduce the temperature to 350 F. Bake for another 15-20 minutes, then carefully remove from the muffin tin, and serve warm with softened butter and jam. Enjoy!

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Tips and Tricks

  • Popover pans can be substituted with a regular muffin pan, but there will be a slight difference in the height of the popovers since the muffin pan is shorter.
  • Have your eggs sitting at room temperature for at least an hour before mixing the batter for best results.
  • To get a smooth batter, sift the flour before mixing it into the eggs. And also, strain the batter before adding it to the muffin pans.
  • Avoid opening the oven in the first 15 minutes so the popovers get the right form and texture.

What To Serve with Popovers

Popovers are traditionally served warm or hot with butter and strawberry jam. They can also be served savory with butter, sliced ham or turkey, or even taco filling. They can be served sweet with Nutella, chocolate ganache, sweet marscarpone, or pie filling.

More Baked Goods Recipes To Try

  • Fresh Strawberry Crepes
  • Cream Cheese Coffee Cake
  • Lemon Poppy Seed Muffins
  • Birthday Cupcakes
  • Jordan Marsh Blueberry Muffins

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Print Recipe

5 from 7 votes

Jordan Pond House Best Popover Recipe

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 6

Author: Allie Taylor

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

  • Preheat oven to 425°.

  • Sift and measure flour, salt and soda. Set aside.

  • Beat the eggs at high speed until lemon colored (2-3 minutes).

  • On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.

  • Add slowly (with mixer going on slow speed) the dry ingredients.

  • When mixed, stop beating.

  • Scrape sides of the bowl with a spatula.

  • Beat at medium speed and slowly add the remaining milk.

  • Beat 2 minutes.

  • Place well-greased muffin tin or popover pan into oven to warm up for five minutes.

  • Turn mixer to high speed and beat 5-7 minutes.

  • Batter should be smooth and about the thickness of heavy cream.

  • Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.

  • Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.

  • Without opening the oven, reduce the temperature to 350° and bake 15 - 20 minutes longer.

  • Popovers are best served at once, but may be kept in the warm oven for up to five minutes.

  • Serve immediately with butter and strawberry jam.

How To Make the Best Popover Recipe - Through Her Looking Glass (2024)

FAQs

What is the secret to making popovers pop? ›

The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers. Without this structure, steam will escape like air from a punctured balloon, and your popovers will puddle, not pop.

Should popover batter rest before baking? ›

Let the Batter Rest

3) Allow the batter to sit at room temperature for 1 hour before baking or, preferably. cover and refrigerate it for 24 up to 48 hours. Allow it to come to room temperature.

Why aren t my popovers airy? ›

Make sure the popover pan and the oven are hot!

This encourages the batter to heat up quickly and as a result rise quickly to become tall and fluffy. Don't open the oven while baking. If the heat escapes, the popovers will deflate. Also, once they are done baking, remove them from the pan immediately.

Should popover pans be greased? ›

And be sure to grease not only the cups, but the surface around them as well. The popovers are going to balloon up and over the edges of the wells. Fill the cups about 2/3 to 3/4 full. Put the pan in the oven, on a lower rack.

What are the biggest causes of popover failures? ›

Until last night…
  • Preheat your popover pan.
  • NEVER open the oven door while baking.
  • Use room temperature ingredients.
  • Use the freshest eggs possible.
Jun 22, 2016

How to make popovers rise more? ›

Because popovers rely on steam to rise — as opposed to baking powder, baking soda, or yeast — you want your batter warm when entering the oven. This King Arthur Flour article says it best: “The warmer your batter going into the oven, the more quickly it'll produce steam: simple as that.”

How to prevent popovers from deflating? ›

An additional trick for keeping popovers crisp is to gently poke a hole in the side of each one with a sharp knife when you remove it from the pan to allow extra steam to escape without deflating the crust dome.

How to tell when popovers are done? ›

Oven temperatures can vary wildly, so check the popovers about 10 minutes or so before the baking time is up to see how brown they are. They should be very well-browned—peek through the glass on the oven door. Be sure not to underbake or the popovers will be soft and collapse after you take them out of the oven.

How to make popovers that don't fall? ›

Similar to pancakes, it's fine to see some lumps in the popover batter before pouring them into the baking pan. If you over-mix, then your popovers won't rise properly, or will fall. Generously butter your popover pan in an upward direction. This directs the batter to rise up while it cooks.

Should popover batter be lumpy? ›

Finally, I slowly add the melted butter, mixing just until fully incorporated. If your popover batter is excessively lumpy, you may want to strain it, pressing the batter through a sieve to remove lumps. However, if your batter is slightly lumpy, this is normal—much like making pancake batter.

Can you make popovers the night before? ›

To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins. To store: Store baked and cooled popovers in a ziptop bag for up to a day.

What happens to an underbaked popover? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Should popover batter be cold or room temp? ›

Make the batter in a blender; make it with a whisk. Beat till smooth and frothy; leave some lumps. Everything should be at room temperature.

How full do you fill popover pans? ›

Pour batter into popover pan, filling each cup about ⅔ full. Bake at 450°F for 20 minutes, then lower oven temperature to 350°F and continue baking for 20 more minutes. Remove pan from oven and promptly remove popovers from pan and lay on a wire rack.

What makes a good popover pan? ›

Popover pans are distinguished from regular muffin tins by their deep, steep-sided wells. This forces the batter upwards and results in a popover with a puffy dome and crispy sides. Many popover pans have the cups welded to a wire rack. While this looks odd, it promotes even circulation of air and heat around the tins.

Why did my popovers deflate? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Why do popover batters contain so much liquid? ›

Why do popover batters contain so much liquid? It allows the popovers to be leavened with steam, creating the characteristic large cavity in the center. It also allows gelatinization of the starch during baking, which is indicated in part by the soft, gel-like texture in the inside walls of a baked popover.

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