Tucked away at the side of Cadillac Mountain in Maine’s Acadia National Park, The Jordan Pond House has served popovers since the 1800’s. It is worth a trip up the lovely Maine coast to have the chance to book afternoon tea and eat these stunning popovers. Book an outdoor table lakeside and enjoy the breathtaking mountain backdrop. 

Nota bene: This recipe may be made without the overnight refrigeration, but the popovers will be slightly less voluminous.


  • 4 large eggs

  • 2 cups whole milk

  • 2 cups sifted all purpose flour

  • 1/2 teaspoon kosher salt

  • Speck of baking soda



1. 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.

2. 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.

3. Let sit covered overnight in refrigerator.

4. Preheat oven to 425 degrees F. Let popover mixture come to room temperature (if you can wait that long—it makes bread dramatic!). Place the muffin tin or popover pan in the warmed oven for 5 minutes, then grease well immediately after you remove it.  Pour batter through a mesh strainer (if you used a Vitamix you can skip this part but blend for one minute instead) and into your well greased tin 3/4 of the way full. 

 5. Bake on the middle shelf of the preheated oven for the first 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.

6. Serve at once with butter and jam.

Makes 6 enormous or 12 medium popovers