Jordan Pond House restaurant in Bar Harbor, Maine, serves up scrumptious popovers along with spectacular views of Acadia National Park. The baked treats are so famous that many popover recipes are based on the Jordan Pond recipe that lists only flour, salt, baking soda, milk and eggs as ingredients. Muffin pans can be used to bake popovers, but the best way to achieve the large air-filled puff at the top of the pastry is with a popover pan. Popover success relies on sifting the dry ingredients, bringing the eggs to room temperature and carefully beating the thin, eggy, pancake-like batter. The result: delicious, delicately crisped popovers with hollow shells ready for your favorite filling.

Guide to Popover Perfection

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• Popover pans’ deep, narrow wells let batter rise vertically for popovers with a mushroom-like shape. Muffin pans also work well (popovers will be shorter). Grease wells generously with cooking spray or melted butter. Also grease the areas between wells to keep popovers separated. Fill each well about two-thirds to three-fourths full.
• Bring eggs to room temperature before using and bring batter to room temperature before baking in a 425°F oven so batter quickly produces steam and rises, forming the hollow domes. Jordan Pond House restaurant recommends refrigerating batter overnight for the best popover height (bring batter to room temperature before baking).
• Sift dry ingredients before mixing into liquids to prevent lumpy or too-thick batter. Straining the batter through a sieve before adding it to the popover or muffin pan also helps eliminate lumps.
• Don’t peek. Keep the oven door closed throughout the baking process. Sudden loss of heat shortens the steaming and rising processes, and popovers will deflate.

How to Make Popovers

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See the Perfect Popovers recipe

3 Ways to Top Popovers

Popovers with Lemon Curd and Raspberry Coulis

Whipped cream, lemon curd and a chilled raspberry puree make these popovers the star of a breakfast or brunch.

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View recipe

How to Store Popovers

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Popovers are best served hot from the oven. If you have some left over, place them in a sealed freezer bag and freeze up to 3 months. Reheat frozen popovers in a shallow baking pan in a 400°F oven for 10 to 15 minutes.