Source: Jordan Pond Tea House, Acadia National Park
Makes: 6 popovers
These are a huge family favorite and I’ve made them many times—successfully, once I learned a few tips. While popovers require only a few ingredients, they do require some patience and attention to detail. Popovers are delicious and make a beautiful presentation when you follow the recipe carefully. There are two tips that make them pop, light and crispy, and keep them from collapsing after coming out of the oven: (1) Let the batter sit for an hour before it goes in the oven; and (2) Keep the oven door closed once the popovers are in the oven.
You can do it—enjoy!
2 large eggs
1 cup whole milk
1 cup bread (or all purpose) flour
pinch of salt
pinch of baking soda
Preheat oven to 425°
- Beat eggs at high speed with electric mixer until thickened and lemon colored (about 3 min)
- On slowest speed, add 1/2 cup milk very slowly. Beat until well mixed.
- Sift and measure flour, salt, and baking soda. Add dry ingredients slowly to egg mixture.
- When dry ingredients and egg mixture are combined, stop the mixer and scrape sides of bowl with spatula.
- Turn to medium speed and slowly add rest of milk. Beat 2 minutes.
- Turn to high speed and beat 5-7 minutes. Batter should be smooth and about the thickness of heavy cream.
- Pour batter through strainer.
- Fill well-greased popover pan to near the top (muffin pan or custard pan may be used but fill only every other cup with a muffin pan).
- Let batter sit in pan for 1 hour before baking.
- Bake on middle rack of preheated oven: 425° for the first 15 minutes. Without opening door, reduce temperature to 350° and bake for 15-20 minutes longer.
- Serve immediately.