Tucked away along the side of Cadillac Mountain in Maine’s Acadia National Park, The Jordan Pond House has served popovers since the 1800s. It is worth a trip up the lovely Maine coast to have the chance to book afternoon tea, eat these stunning towering popovers while searching for Atlantic Puffins or falcons in the sky. Book an outdoor table lakeside and enjoy the breathtaking mountain backdrop. The memory of the smell, taste, and view will cause cravings to replicate this bit of heaven in the Pine Tree State.
Ingredients4 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
- 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.
- 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.
- Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream.
- Let sit covered overnight in refrigerator.
- 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).
- Place an empty popover pan or muffin tin in the warmed oven for 5 minutes, remove and brush the warmed pockets with melted butter.
- 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.
- 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.
- Best served at once with butter and jam.