Jordan Pond Popovers

"These popovers are famously served at the Jordan Pond House in Acadia National Park. This recipe was found online."
photo by BB2011 photo by BB2011
photo by BB2011
Ready In:
2 large popovers




  • 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).

Questions & Replies

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  1. bgrosso
    I just made these for Sunday brunch and they were perfection. There are more steps than other recipes but the end result is worth it. I sprinkled them with powdered sugar and served with fresh strawberries and whipped cream.
  2. MJMommy13
    I have been to Jordan Pond house and this is their recipe! I don't strain it and I have never had a problem. You should heed the advice about only filling the corners of the muffin tin though! Trust me!


<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>
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