Comments on: Jordan Pond House Best Popover Recipe

By: Melissa

Melissa — Fri, 19 Jan 2024 00:47:14 +0000

Can I add cheese and ham? When sjj hi old it be added? Does it change the cooking time?

By: J.R. Zinke

J.R. Zinke — Sun, 26 Mar 2023 21:40:03 +0000

**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.

By: queencafe

queencafe — Mon, 26 Dec 2022 15:02:48 +0000

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.

By: Kara

Kara — Sun, 27 Mar 2022 14:50:49 +0000

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.

By: Wendy Easton

Wendy Easton — Sun, 12 Sep 2021 19:07:49 +0000

In reply to Paula Podhorzer. She didn't say to use cooking spray reread it she tells you exactly Mine came out perfect with her recipe from Jordan Pond.

By: Charles Eldredge

Charles Eldredge — Tue, 09 Mar 2021 17:46:19 +0000

In reply to Anne Merrow. 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.

By: Charles Eldredge

Charles Eldredge — Tue, 09 Mar 2021 17:34:26 +0000

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.

By: Patricia

Patricia — Wed, 13 Jan 2021 01:28:15 +0000

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.

By: AR Cro

AR Cro — Sun, 10 Jan 2021 02:40:04 +0000

In reply to Allie. 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!

By: Amanda

Amanda — Sun, 10 Jan 2021 01:41:08 +0000

In reply to Brenda owens. Great tips, thanks for sharing! Very good for us first time popover bakers. We've been dreaming of Acadia and these popovers.