Jordan Pond House Popovers

cuisine American
difficulty Simple

Ingredients

4 large eggs 2 cups whole milk 2 cups sifted all-purpose flour 1/2 teaspoon kosher salt Speck of baking soda 2 tablespoons butter, melted

Directions

  1. In a blender or Vitamix, beat the eggs at high speed until lemon colored (two to three minutes). On slowest speed, add (very slowly) 1 cup of the milk; beat until well mixed.
  2. In a separate bowl, sift and measure flour, salt and baking soda. With mixer going on slow speed, slowly add the dry ingredients. When mixed, stop the beater, scrape the sides of the bowl with a spatula, turn to medium speed and slowly add the remaining 1 cup milk; beat two minutes.
  3. Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream.
  4. Let sit covered overnight in refrigerator.
  5. Preheat oven to 425 degrees F. Let popover mixture come to room temperature (if you can wait that long—it makes the rising of the bread dramatic).
  6. Place an empty popover pan or muffin tin in the warmed oven for 5 minutes, remove and brush the warmed pockets with melted butter.
  7. Pour batter through a mesh strainer (if you used a Vitamix you can skip the mesh strainer but blend for one minute instead). Pour strained batter into the wells filling each 3/4 of the way full. 
  8. Bake on the middle shelf of the preheated oven for 15 minutes. Without opening the oven door, reduce the temperature to 350 degrees F. and bake 15-20 minutes longer. Turn off the oven and leave the oven door ajar for 5 minutes.
  9. Best served at once with butter and jam.