Jordan Pond Popover (Print-Friendly Version)
New England’s fluffiest popovers, golden and airy. Best enjoyed with butter and jam fresh from the oven.
# Ingredients You'll Need:
→ Batter
01 -
2 large eggs, at room temperature
02 -
240 ml whole milk
03 -
125 g all-purpose flour, sifted
04 -
1.5 g salt
05 -
A pinch of baking soda
# How to Make It:
01 -
Take the hot muffin tin out of the oven. Quickly pour the strained batter into each well. Bake at 220°C on the middle rack for 15 minutes.
02 -
Take the popovers out of the tin and serve right away. They're great with butter and strawberry jam if you want.
03 -
In a big mixing bowl, beat the eggs on high until they're light in color and a bit thickened, about 2–3 minutes.
04 -
Don’t open the oven. Turn down the heat to 175°C and keep baking for another 15–20 minutes until they’re golden and puffed up.
05 -
Turn the mixer to high and beat for 5–7 minutes until the batter is smooth and kind of like heavy cream.
06 -
Pour the batter through a fine strainer to make sure it’s lump-free.
07 -
With the mixer on low, slowly add 120 ml of the milk and mix it in until it’s combined.
08 -
In a medium bowl, sift together the flour, salt, and baking soda. Set this aside for now.
09 -
While the mixer is running on low, gradually add the sifted dry mix. Stir until just combined.
10 -
Scrape down the bowl's sides, then add the other 120 ml of milk while mixing at medium speed. Beat for another 2 minutes.
11 -
Set your oven to 220°C. Put a greased muffin tin or popover pan inside to warm it up for five minutes.
# Extra Information:
01 -
For the best outcome, make sure the eggs and milk are room temperature before starting.
02 -
Popovers taste their best fresh out of the oven.