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.
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.
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 the Jordan Pond House — a lovely tea house on Park Loop Road inside the park.
Jon and I visited Acadia National Park and The Jordan 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. We heard about the popovers over the weekend. And after savoring one, we “popped” into the gift shop to buy a popover pan that included the famous Jordan Pond House “Best Popover Recipe.”
These popovers are known regionally as the 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.
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!
- 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.
- 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.
- 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.
- 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!
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
Jordan Pond House Best Popover Recipe
- 2 large eggs at room temperature
- 1 cup whole milk
- 1 cup sifted all purpose flour
- 1/4 teaspoon salt
- Speck of baking soda
- 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.
Tina Sneed says
I believe I will make popovers this weekend! I had a delightful professor at Clemson who shared his popover recipe with his students. So back in “The Easley Days” I used to make them often!
Hope you do Tina. I think I remember those popovers! I used to make popovers a lot and then I didn’t for a while. Then Charlie asked me a few weeks ago if I was EVER going to make popovers again.
Marilyn Sylvester says
Yum! My family loves popovers. I will most definitely try this recipe the next time I make popovers. It seems I can already smell them!
Dear Allie, I am so glad to hear you were able to take a break this weekend and take advantage of the beautiful weather. What a relaxing view! …These popovers are beautiful! I just love them and they are so easy to make too. You have inspired me to make a batch. Maybe with breakfast this week! xoxo, Catherine
Michelle | A Dish of Daily Life says
Acadia is on my list of places I would love to visit! Your pictures are beautiful — and those popovers look absolutely wonderful!
Aunt Pinkie says
Love popovers and haven’t made them in years! Can’t wait to make ’em!
Denise Q. says
These popovers look divine. They are on my bucket list to make! With a nice cup-a-tea, I can’t wait!
Karen Espalin says
I’ve never actually made or even eaten popovers.
You’ve convinced me I need to do it.
Have a great day,
The Jordan Pond House link takes you to a foreign online casino. Thought you’d like to know.
Mmm. I could go for that right now. Wish there was a way to create that with a 3D printer. That kind of printer I would buy. 🙂
Popovers….. I have never tried making them. Probably because they are a little tricky. You make them look and sound easy! I Love them so I will give them a whirl! Yum!!
Susie Mandel says
These look so delicious. And now I’m tempted to look into a Bar Harbor trip instead of Old Quebec…decisions, decisions!
Why not both? (devil’s advocate here) 🙂
Popovers with butter and jam??? Never tried it. Each time I did have them in Scotland or England they were served with mashed potatoe, turkey and gravy. I need to try this new “accompagnement”!
I had not heard of that Daniella, that must be the European way. Savory and delicious. I’ve also heard of stuffing them with ice cream!
Actually in England we call them Yorkshire Puddings and we pour gravy over them. Delicious with a nice roast beef or chicken dinner. Thank you for all the recipes.
I came here purely for this comment Yorkshire puddings are traditional and the best part of sunday lunch / xmas dinner or alternatively cook with sausage for a nice toad in the hole. Gravey is essential yum !
Christine Franklin says
Yorkshire puddings. Not popovers!
Yorkshire puddings are different. They are made using meat juices from the beef roast. This does not. It is a little different.
wendy J brown says
Those are yorkshire pudding your thinking of , these are different
That’s a Yorkshire pudding. Different from a popover.
Sarah Walker Caron (Sarah's Cucina Bella) says
My mom talks about these popovers all the time. Thanks for sharing the recipe. I live in Maine, not too far from Acadia, so we head there often in the warm months — love it so much!
My girlfriend and I went up to Acadia Park in the 60’s for a long week-end, neither of us had ever been there, so we were very excited visiting a new area that is strikingly beautiful, and scenery was breathtaking! We had heard after arriving, about Jordan Pond and of course immediately proceeded to find the road up the mountain! After asking a few people who were very helpful explaining the way, drove off on our adventure!!! What a gorgeous vista awaited us, and after a few miles found our destination, lovely canopied picnic tables, scattered strategically about the restaurant area, overlooking delightful ponds,with flowers gardens galore, and in the distance the ocean beckoned wistfully for the next days delight! A few years the family the whole family went and a good time was enjoyed by all. So happy the two of you had the same pleasure and memories!!!!XOXOXO
Great memories, so glad you got to visit Acadia, Barbara! Sounds like you had a wonderful adventure!!! XO
Cynthia | What A Girl Eats says
I love popovers! Yours are so beautiful…almost too good to eat!
Why do I reserve popovers just for Christmas! That’s crazy! I hope to make your fabulous recipe before December 🙂
Anu - My Ginger Garlic Kitchen says
I am so happy that you could take break. Its beeb so long since I made popovers, and I think I will have to make these beauties this weekend. Can’t wait longer! 🙂
Shashi @ RunninSrilankan says
Alie, I have only ever had popovers once and they were from a bakery. I never have made my own – and I’m wondering why not as you make them seem to easy to whip up – yet, they look absolutely exquisite!
I love your suggestion of eating these with jam – but – eating these with ice cream sounds swoonworthy!
Here’s hoping you and Jon get to redo y’alls anniversary getaway from 7 summers ago – and you can share that homemade ice cream here after? 🙂
Happy Wednesday my sweet friend!
Hope alls well with ya!
GiGi Eats says
WHOA those are the coolest!!!! I LOVE THEM! And I want to slam my face into them! lol!
Dear Allie, I have never tried popovers, but wow do they ever look like something that I should try! Beautiful pictures, I doubt mine would ever look that amazing, but I think I might try them anyhow. Thanks for sharing this lovely post, I thoroughly enjoyed reading it. Xoxo
Yummy! I never had popovers but they definitely look like something I would love!
Brenda owens says
LOVE,LOVE, LOVE popovers. My late mother made these for thanksgiving morning once when I was a little girl and they have been a family tradition for Thanksgiving and Christmas morning ever since. Now that she is gone we make due with strawberry jam, no more of mom’s prickly pear jam. ( my sister in law made a good batch, though). We always use a blender to mix these, never strain them. Most important step we have found is grease your muffin or popover tins and HEAT THEM. They pop up best when the tins are hot!
Brenda – thank you SO much for dropping by and for this great tip about heating the pan first. Now that I think of it, I’m sure I heard this somewhere before but I had completely forgotten. So I’m definitely going to do this the next time I make popovers. And I’ll have to try whipping them up in the blender too. Thanks for all the great tips and happy baking!!!
Great tips, thanks for sharing! Very good for us first time popover bakers. We’ve been dreaming of Acadia and these popovers.
Rony Jahid says
This looks amazingly good. My family cherishes popovers. I will most certainly attempt this formula whenever I make popovers. It appears I can as of now notice them.thanks for share.
I have been making popovers for years. They were always temperamental little morsels. One time perfect the next time no rise. I have fought and lost the popover battle so many times. Tonight I tried your recipe. The bossyman proclaimed these the most perfect popovers ever!!! I will only use this recipe from now on. Thank you!!
Hey Penny – I’m so glad they were a hit and bossyman was happy. Score! A reader reminded me of a tip I had forgotten. If you grease the pan, then heat it up, then add your batter, you get the biggest pop. I’ve heard it time and again but I still haven’t tried it yet. Thanks so much for dropping by!
I too know of this trick and it does make a difference. I will try it when I next make your recipe – probably next week!.
Looks great! How high do you fill each cup with batter?
Hey Lauren, I would say I filled the cups to about half-way in my popover pan. Once I got some in all the cups, I used my cookie dough scoop to move some of the batter around, make sure they were all pretty even. Thanks for dropping by, hope you get to try this recipe!
One key in making great popovers that is not mentioned in this recipe is that the ingredients should be at least room temperature. I actually warm my milk slightly. This insures the popovers rise quickly. Also I heat the pan with melted butter or bacon drippings before adding batter.
Hey Alyson, thanks for these great tips, I will def. try them both for an even bigger pop! Another reader also mentioned heating up the pan ahead of time, and so I am going to try that too and update the recipe for sure. Thanks so much for dropping by!
I make popovers all the time, another idea for you is adding 1/2 tea. of dijon mustard to the batter then pour into cups. Drop 3-4 small dices of gruyere chesse and bake. When they are hot out of the oven top with additional finely grated gruyere cheese. I have also made them with reggiano parmesan cheese. If you make mini ones (using a mini muffn tin) they are great appetizers with a glass of wine. I have also made them with fne herbs such as finely chopped chives, parsley, rosemary, marjoram and even lavender. The herb ones are good split open and topped with scambled eggs with a bit of boursin cheese added into the egs. When you think about it the options are endless.
I used to have popovers at a Bed & Breakfast that we used to go to every summer. The innkeeper gave me her recipe, but I only made them once at home.
The thing is I have to make them with gluten free flour which can be a little tricky. All these tips are so helpful When I make Yorkshire pudding, I heat oil in the pan first so I’m going to give these a go.
Thanks so much, Allie. Your pics are beautiful. 🙂
Thanks so much Barbara. I’ve gotten several e-mails from those in England saying these ARE Yorkshire puddings. So I’m not sure. I am so curious if they will work out gluten-free, please comment back if you try them gluten-free and let me know how it worked. I don’t know why it wouldn’t, as it’s the beaten eggs that gives the big rise. I know gluten-free baking can be tricky. I’ve had success and failure! Happy baking!
Marilyn Stiles says
I made these popovers tonight. They rose beautifully and baked perfectly. I followed the recipe to a T…I used the maximum beating times in the recipe. The eggs and milk were right from the refrigerator, not room temperature. The oven was preheated and after 15 minutes, Iturned the temperature down without opening the oven door. They were done to perfection 15 minutes later. My British Mom would approve! Thank you for sharing….
Great to hear from you Marilyn and I’m so glad they turned out perfectly for you. My husband’s parents are British too and I need to make these popovers for them, I know they’d love them.
I use the exact same recipe. I had popover failures for years until I finally learned one trick. The pans need to be super hot and the batter should be slightly warm. I warm the milk and whisk in eggs then the flour and salt. A variation for you: add 1 tea. Dijon mustard and a grind or two of pepper. pour the batter into the pan and add a couple of small cubes of gruyere cheese. Bake as usual then when they come out of the oven grate over additional gruyere with the microplane grater, My favorite! Another good one is to add 1-2 tea. horseradish. Freshly chopped herbs from the garden
Hey Aly – this sounds incredible – gruyere is one of my favorites – I’ve got to try this. Better have friends on hand or I might eat the whole batch! Thanks for dropping by and all this great info. – can’t wait to try your variation — THANK YOU!!!
Heather Kinnaird says
I’ve tried popovers a few times, but they never looked as good as these. I cannot wait to try your recipe
I have fond memories of a prime rib restaurant with the best popovers. These look so good and easy–I think a popover pan is in my future.
Bill Spencer says
My father loved the popovers at JP. He got the recipe, I know not how, and passed it on to me.
I had to double check his recipe as it left off a critical quantity.
He used to say about your popovers that they were God’s way of conveying butter to your mouth.”
Bill Spencer, Jr.
I love that Bill: God’s way of conveying butter to my mouth! I would only add, God’s BEST way of conveying butter to my mouth. Ha ha. Thanks so much for dropping by!
I just followed this recipe exactly and mine turned out fairly flat. I preheated the pans as well…not sure if I’m doing something wrong or what the deal is. I do have a convection oven which regulates temp to 25 degrees lower than temp called for. I used regular muffin tins but have read that it shouldn’t matter. This is my 2nd failed popover attempt. Would the convection oven have any impact? Any suggestions?
Hey Jamie – boy, I hate to hear yours were not a success. I have heard that a popover pan is essential because basically the thin batter climbs the tall sides as it bakes – causing the big rise. But I have never tried them in a muffin tin so I can’t say that from experience. A tip I have heard several times – but have not yet tried myself – is greasing and heating the popover pan first, then filling with batter. I did not do this in the popovers photographed here, but have read that tip in several different places. The convection oven may or may not have an effect, I’m not sure. I have a convection oven myself but I did not bake them on the convection setting, just bake. I’m guessing you are baking these at a regular altitude? Maybe you could try them in a popover tin – that might be the key. I wish you all the best and thanks for dropping by.
What is the purpose of straining the batter before filling the popover pan?
Hi Paula – It makes the batter extra smooth and removes those little white gelatinous “pieces” – not sure what they are called – that are found in the white of eggs. Makes for a very smooth batter. I’m sure you could get away with not doing it- but the Jordan Pond House recipe calls for it, so I always do – and there are always little pieces that show up in the strainer. Hope you try these!
I grew up spending summers in Acadia. We would hike the trails and make it a point to end up at Jordan Pond House for tea and popovers…and ice cream! (Their ice cream is amazing!!) During my college years, I actually worked there. I thoroughly enjoyed reading about your success in making popovers at home. Thank you for taking the time to post this.
Hi Caroline – I loved hearing from you. I’ve never had their ice cream. A good excuse to go back now. Loved hearing of your good memories at Acadia and Jordan Pond House, and that you actually worked there. So cool. Have a wonderful Christmas and so glad you dropped by!
Karen Tilma says
Allie, these sound wonderful! However, how much is a “speck” of baking soda?
Good question Karen, I have wondered that myself. That is the wording from Jordan Pond House. I made a batch this morning. I always put in a couple of pinches between my thumb and finger and that has had good results! Happy baking!
AR Cro says
Thank you! I’ve been sifting through the comments for just this answer. Acadia is one of our favorite national parks and we love, love, love these popovers and were all talking about their deliciousness today. One easy search lead me to this recipe, we are amped to try it. Now that I have a better idea of a “speck” they’ll be a great Sunday brunch treat!
These are called Yorkshire Puddings in the UK and are traditionally served with a roast dinner. We don’t use baking soda but otherwise exactly the same.
YES!!! My in-laws are from the UK – Kent and Liverpool. They love Yorkshire pudding and toad-in-the-hole. Thanks for dropping by Pat!
Love popovers and they really are easy to make! I am excited to try your recipe with my Super Bowl Beef Stew! Popovers go wonderfully with the gravy if the stew, or some wonderful honey butter! Yum! Also, it’s a must to heat the popover pan to Hot! Thanks for the recipe! Love to try new ones out!
Thanks Kathy – I was going to make a beef stew for the Super Bowl today too and I didn’t get going quite early enough to make it happen. Hope yours was great and you get a chance to try these popovers. Have a great week!
I’ve made these several times now. They turn out very well each time. I no longer mix for anywhere near as long as the recipe calls for. I put the room temp eggs in a blender, blend for 30 seconds, put half the milk in, blend for 30 seconds, put the flour in, blend for 30 seconds, put the rest of the milk in and blend for another 30 seconds. Then I pour the mix into a pre-heated popover tin. Cook for 15 at 425 followed by 15 minutes at 350. Works every time. 🙂
Hey Mike – that’s super to know. Thanks for sharing and the great directions! I will def. try your version, sounds like it’s a huge timesaver. I’m in the middle of a big kitchen remodel right now – my kitchen is empty – no cabinets, sink, stove etc. The contractors arrive tomorrow, so hoping it won’t be more than a few weeks. And then I’ll def. try your version – can’t wait, thanks so much! Have a great weekend!
Good luck. I started using the blender because the mixer was broke. It’s fast and you can pour right from the blender into the popover tins.
THIS is why I love reading the comments! I will definitely try this with my Ninja blender cup! My husband and youngest son have never experienced the pure bliss of a true popover, and I don’t know when I’ll get them up to Bar Harbor for the real deal (the popovers at The Common Good in Southwest Harbor are also amazing, by the way). I guess it’s time to order a popover pan!
Apenny Vacuum says
I was just looking for pretty much this exact recipe the other day! Thank you for posting!!
Anne Merrow says
Ok, made them today for first try. Followed directions , but ended up with a gummy dense flop. Issues I had: didn’t know what a speck of baking soda was, my bling soda was too old I think. Only had muffin tins which I filled to brim. I sifted the flour, they barely rose. Will go out and buy popover Pan, new baking soda, fresh jam and start anew. I have at least overcome the fear of starting, now I’m challenging myself to improve.
Have enjoyed them atJordan’s pond, so good. Mine—-not so much.
Anne Merrow says
Tried to make for first time. Have actually enjoyed the real thing at Jordan Pond. Did not enjoy my dense, mess.
I had several issues that may have caused my failure. Had regular muffin pan, baking soda Was too old. No idea how much a speck is. Used 1/4tsp. Did the sifting, did the beating, followed instructions. I filled the muffin tins to brim, that might be another issue. They were not light and fluffy, they had consistence of something that was too dense, heavy, I’m sure I will try again, at least I have conquered the fear of failure, I’m going for success the next time.
Hey Anne – hated to hear that. I do think the muffin pan is an issue. The batter needs to be able to climb the higher walls of the popover pan to get that big rise and air in the center. A speck is just a little tiny pinch. I had to look that up myself. I’m sorry you didn’t have success, so disappointing. This is the original recipe from Jordan Pond House I have listed here. It’s the recipe that came with my popover pan that I bought there. I had a reader recently comment here that he used his blender to do all the mixing and they come out perfectly every time. We were recently in the middle of a kitchen reno. and I’ve not yet had time to try out his suggestions. Hoping to do that very soon, and then I’ll comment back here to you. That may be the way to go. Just blending it in the blender. I need to try it myself so I can say from experience that it works. I actually made a batch of these a few months ago and followed instructions exactly and I didn’t get the high rise that I did with my first batch, which are pictured here. Which tells me that popovers can be finicky. You can do everything right and still have issues. So frustrating, but don’t give up!!! Thanks so much for dropping by.
Charles Eldredge says
I’ve made popovers many times, but not with this recipe. My recipe does not call for all that mixing, does not call for a popover pan, does not call for straining the batter, and does not call for a preheated pan. But they come out perfect every time. I haven’t made them in awhile. I’ll have to look for my recipe.
I practiced this recipe last night because I’m making them with my rib roast dinner on Christmas. II need to add an herb to brighten them up so I’m thinking rosemary (which I detest), chives or maybe some cayenne pepper. Any other suggestions?
Hi Jean – I have not made these with fresh herbs. But another reader here left some tips on a comment a while back about what she does, and you may be interested. Here are Aly’s ideas: “another idea for you is adding 1/2 tea. of dijon mustard to the batter then pour into cups. Drop 3-4 small dices of gruyere cheese and bake. When they are hot out of the oven top with additional finely grated gruyere cheese. I have also made them with reggiano parmesan cheese. If you make mini ones (using a mini muffin tin) they are great appetizers with a glass of wine. I have also made them with herbs such as finely chopped chives, parsley, rosemary, marjoram and even lavender.” Hope this helps and have a great weekend!
If I’m making a recipe that takes this long, I would appreciate real measurements especially for baking soda… what is a SPECK??!
Hi Simon – thanks for dropping by! The recipe published here is the original recipe from the Jordan Pond House in Acadia National Park, as mentioned. My best guess as to what they mean by a speck, is a very tiny amount, just a speck!!! I pinched a tiny amount with my thumb and forefinger and it worked great. Happy baking!
Robert M. DuMond Sr says
I was born in Bar Harbor in 1941 when it was quiet loved the Jordan pond house and Yorkshire pudding and there Blue Berry Pancakes and Muffins , I now live in Texas and miss the old Bar Harbor and the Jordan Pond House.
Thank you Robert, super to hear from you. I can imagine Bar Harbor was different in 1941. My dad was born in South Portland in 1939. Maine is a very special place! I’m so glad you dropped by and were reminded of good memories in Bar Harbor and the Jordan Pond House.
Isabel Gates says
It’s frustrating when people comment (based on a yummy photo) how great they think the recipe is going to be. And putting “Best” in the title is completely overdone. I should have scrolled WAY down to find someone who had actually tried this recipe. After following the directions exactly (I translated speck as a pinch on the baking soda), the results were ridiculously dense, despite filling the popover pans to the half way point (as I usually do), they barely rose. The texture was like bread, not at all like popovers are supposed to be. There is absolutely no need to beat the living heck out of this batter. Anyway, I’d give this one a pass.
Hi Isabel – I’m so glad you dropped by and let me know about your popovers and I’m so sorry to hear they didn’t come out well. I know how frustrating that can be. Definitely a popover should be light and airy, not dense or cake like. Mine have always come out light and airy with big air pockets. The recipe posted here is the original recipe from the Jordan Pond House in Acadia – they gave it to me when I visited last. The popovers pictured here were made by me using this recipe. There could be other factors that contribute to the rise of a popover. Did you heat up the pan first? That can help with the rise. I too translated the speck as a pinch for the baking soda. Wishing you all the best in your search for the perfect popover – I do appreciate the feedback, thank you for taking the time to drop by.
Stephen & Sadie Ondich says
Hello – I decided to try making Jordan Pond-style popovers with my ten year old daughter. Let’s just say it didn’t go that well. However, I’m a klutz in the kitchen – the fault lies 100% on our execution, not in your instructions. However, we had a fun father/daughter experience. I vow that we will try this again, based on what we learned the first time! We will make Jordan Pond-style popovers in 2019 (as soon as my wife lets us back in the kitchen.) Thank you for posting.
Regina Fay says
Hi Allie. I was very excited to make this recipe as I had these popovers this summer while in Acadia. I followed the recipe to a tee and while the popovers taste good, they do not rise like the photo has shown. As I said, I didn’t alter your instructions in any way and have used a popover pan. I don’t understand why I wouldn’t get the same results. A bit of a disappointment as the ones at Jordan Pond were to die for. I was hoping to duplicate them. But after 2 tries, no luck.
We are from Maine. One of my very favorite things to do at Acadia NP in the summer is to go to the Jordon Pond house. We sit in the back of the house on the lawn with all the picnic tables and umbrellas and enjoy their popovers and ice tea and take in the beautiful lake and mountains which are at the far end of the lawn. It is getting awfully crowded though these days, but it still is worth the effort. Their popovers are so delicious and they serve them warm. Yum.
Was something left out of this recipes? Mine didn’t pop up at all. I used this instead of a family recipe because I didn’t have access to it and I’m super disappointed with it. Definitely not a baking rookie so I’m not sure what went wrong, but they were dense and tasted like eggs.
Followed this to a “T” but did not have luck at all! 😩
Very disappointed. The were very dense & never rose past top of popover tin. Have an old recipe I’ll need to dig up. Cold oven, no mixer, no preheating pan. And they POP. No clue what happened here, but presented them to daughters in-laws from UK!
Can I put ham and cheese in the batter? If so, how much of each? Sounds like a great way to use leftover ham!! Thanks in advance for your advice!
joe blow says
What a waste of time and ingredients! These did not pop as suggested and I ended up with a dense gummy bread. I followed the directions exactly as it was written and was so disappointed. I did a little reading and discovered they should never be beaten this long. And whatever a “speck” is I have no idea.
mine were dense hockey pucks. darn. i shouldnt have beaten them that much
Elizabeth Ann says
Sounds the same as Yorkshires. Only difference a scant tablespoon of dripping from a roast is added to the pans and heated until you see a little smoke. Add the mixture right way to the hot pans. This recipe came about from the large houses where the servants did not get any of the families Sunday roast so they used the drippings and made Yorkshires and also made a gravy to pour over the Yorkshires. Was considered a good Sunday dinner for the servants. My grandmother started out as a ladies maid in a huge home in Scotland and she enjoyed this meal. Your recipe sounds great and I will try it. Many thanks
I also mix everything by hand. Whisk eggs for 3 minutes until lemony-yellow. Once you’re folding in the dry and adding the second cup of milk, be gentle! Overworking the baking soda will affect its ability to rise.
Paula Podhorzer says
I ate the most amazing Jordan Pond popovers last year on vacation and finally made yours today. What a disappointment! I followed the recipe exactly but they barely rose over the tops of the popover tins. They were dense and mealy. Your recipe was very time consuming with all the beating of each ingredient. I just read all the negative comments and would never have made these if I had read these comments before baking them. I had made Melissa d’Arabian’s Fool-Proof Popovers several times and should have stuck to those. They came out high and perfect each time. You also said in your recipe to “place well-greased popover pan into oven to warm for 5 minutes”. You did not specify not to use cooking spray. I used cooking spray and when I removed the pan, the spray had burned, I had to dump it and add more spray. In Melissa’s recipe, she instructed to use butter in the oven or heat in the oven first and then use cooking spray after. I won’t be trying your recipe again and will stick to Melissa’s.
Wendy Easton says
She didn’t say to use cooking spray reread it she tells you exactly
Mine came out perfect with her recipe from Jordan Pond.
This has become my absolute go-to popover recipe. I make them frequently with unwavering success. Just delicious – light, crisp/creamy and beautiful as a basketful.
Charles Eldredge says
I used to make popovers fairly often. They popped, pun intended, into my mind today, and I found this recipe. Mine is on an old tattered paper in a pile of recipes. I’ll have to look for it and compare. My recipe was simpler than this one, but the popovers were incredible. I never strained the batter or went thru the multiple mixings in this recipe. But they always crane put fantastic. We always eat them hot out of the oven slathered with butter. No strawberry jam. Popovers have such a delicate flavor it would be lost with strawberries. But I will try one or two as a sweet alternative. Thanks for sharing the recipe.
I love the popovers at Jordan Pond House, but this recipe turned out dense like bread. I have made popovers many times and have always had success, but none of them required beating the batter to this degree. Personally, I would skip the beating and just whisk the batter until it’s smooth.
It turned out good light and tall. It is impt to beat eggs till light frothy thick before adding other ingredients. It made only 6 popovers. Heat popover pan without oiling for 15 mins and then spray and heat up again for 5-7 mins. Delicious with just butter and jam. Thks for sharing.
J.R. Zinke says
**The TRICK” (LOL!)** The trick for extra puffy popovers (Jordan Pond recipe) is to mix 2 eggs with a beater for 2 min.; slowly add 1/2 of milk (1/2 of 1 cup) and beat for 30 seconds. Then, add flour (1 cup)-salt-baking soda melange and beat. Add rest of milk and beat for 2 minutes at medium speed. Turn speed to high and beat for 5-7 min. Strain batter before pouring it into the well-greased muffins or popovers tins. Cook at 425-45o for 15 min. ;reduce the oven to 350 and bake 15-20 min. more. Serve right away.