JORDAN POND POPOVERS
These popovers are famously served at the Jordan Pond House in Acadia National Park. This recipe was found online.
Provided by BB2011
Categories Scones
Time 50m
Yield 2 large popovers, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow.
- Slow the mixer to a crawl, and dribble in ½ cup of milk, taking about 20 seconds to pour it inches.
- Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk.
- Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid.
- Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute.
- Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating won't hurt.
- Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the corners.).
- Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes (20 minutes if your oven door has a window).
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Emberlyn Mitch
[email protected]These popovers were a total disaster! They were dense and gummy, and they didn't have any flavor. I'm not sure what went wrong.
Lalan Thakur
[email protected]I'm not a big fan of popovers, but these were actually pretty good. They were light and fluffy, and they had a nice crispy crust.
Tonya Partridge
[email protected]These popovers were a bit bland. I think I would add some more salt and pepper next time.
Carmel Anthony
[email protected]These popovers were a fun and easy recipe to make. They turned out great and were a hit with my family.
Samuel Chukwundah
[email protected]I've never had popovers before, but these were amazing! They were so easy to make and they tasted delicious. I will definitely be making these again.
SAKUMO SAN
[email protected]These popovers were a bit too dense for my liking. I think I would use a different recipe next time.
Itz Outbound
[email protected]I made these popovers for a brunch party and they were a huge hit! Everyone loved them. They were so light and fluffy, and they had a nice crispy crust.
Vivian Fatuma
[email protected]These popovers were a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Ismail Ali Ismail Ali
[email protected]I've been making these popovers for years and they are always a crowd-pleaser. They are so easy to make and they always turn out perfect. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve them.
Fadekemi Shittu
[email protected]These popovers were a delightful treat! They were light and fluffy, with a crispy exterior and a tender, eggy interior. I followed the recipe exactly and they turned out perfectly. I served them with strawberry jam and whipped cream, and they were a