Our favorite experience with popovers was during one of our trips to Maine. Near the town of Bar Harbor and in the Acadia National Park is a wonderful restaurant called Jordan’s Pond. Jordan’s Pond’s claim to fame are their popovers. This was also one of our favorite hiking spots in the national park. There are just five ingredients, so it is super easy. They are a fantastic replacement for dinner rolls. Leftovers can be frozen and reheated for 10 minutes in a hot oven. Keep in mind that the popover pan will produce large popovers while the muffin pan popovers will be smaller. But both are equally delicious!
Set the oven racks low in your oven so there will be vertical room for the popovers to grow. Preheat the oven to 450 degrees F. Place the popover pan on a parchment lined baking pan. Using one tablespoon of the melted butter, brush the cups inside and on top. Set it aside.
In a blender add the eggs, remaining butter, milk and salt. Blend long enough until the batter is well mixed and has bubbles.
Turn on the blender again to the blend setting and slowly add the flour. Cover and blend for a few minutes until the batter is creamy and bubbly.
When the oven is preheated, add the buttered popover pan and lined baking sheet to heat for 5 minutes.
Remove and set on a trivet. Blend the batter one more time for a minute or two to make sure the flour hasn’t settled. Evenly pour the batter into all the cups. That is important for all the popovers to rise correctly.
Return to the oven for 15 minutes. It is important not to open the oven door while baking so the popovers rise properly. Then reduce the temperature to 350 degrees F and bake until well browned and crusty for about 15-20 minutes.
Remove the popovers from the oven and take a knife to easily unmold them. Then cut a slit on top of each popover to release steam so they don’t deflate. I like to put them in a cloth lined basket for serving with butter and jam.
I assume that a serving is two popovers per person, so this recipe serves 3 from a popover pan or 6 from a muffin pan.
Ingredients
Directions
Set the oven racks low in your oven so there will be vertical room for the popovers to grow. Preheat the oven to 450 degrees F. Place the popover pan on a parchment lined baking pan. Using one tablespoon of the melted butter, brush the cups inside and on top. Set it aside.
In a blender add the eggs, remaining butter, milk and salt. Blend long enough until the batter is well mixed and has bubbles.
Turn on the blender again to the blend setting and slowly add the flour. Cover and blend for a few minutes until the batter is creamy and bubbly.
When the oven is preheated, add the buttered popover pan and lined baking sheet to heat for 5 minutes.
Remove and set on a trivet. Blend the batter one more time for a minute or two to make sure the flour hasn’t settled. Evenly pour the batter into all the cups. That is important for all the popovers to rise correctly.
Return to the oven for 15 minutes. It is important not to open the oven door while baking so the popovers rise properly. Then reduce the temperature to 350 degrees F and bake until well browned and crusty for about 15-20 minutes.
Remove the popovers from the oven and take a knife to easily unmold them. Then cut a slit on top of each popover to release steam so they don’t deflate. I like to put them in a cloth lined basket for serving with butter and jam.
I assume that a serving is two popovers per person, so this recipe serves 3 from a popover pan or 6 from a muffin pan.