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I thoroughly enjoyed reading about your success in making popovers at home. Thank you for taking the time to post this.
Hi Caroline — I loved hearing from you. A good excuse to go back now. Loved hearing of your good memories at Acadia and Jordan Pond House, and that you actually worked there.
So cool. Have a wonderful Christmas and so glad you dropped by! Good question Karen, I have wondered that myself.
That is the wording from Jordan Pond House. I made a batch this morning. I always put in a couple of pinches between my thumb and finger and that has had good results!
These are called Yorkshire Puddings in the UK and are traditionally served with a roast dinner. My in-laws are from the UK — Kent and Liverpool.
They love Yorkshire pudding and toad-in-the-hole. Thanks for dropping by Pat! Love popovers and they really are easy to make! I am excited to try your recipe with my Super Bowl Beef Stew!
Popovers go wonderfully with the gravy if the stew, or some wonderful honey butter! Thanks for the recipe! Love to try new ones out!
Hope yours was great and you get a chance to try these popovers. Have a great week! They turn out very well each time.
I no longer mix for anywhere near as long as the recipe calls for. I put the room temp eggs in a blender, blend for 30 seconds, put half the milk in, blend for 30 seconds, put the flour in, blend for 30 seconds, put the rest of the milk in and blend for another 30 seconds.
Then I pour the mix into a pre-heated popover tin. Cook for 15 at followed by 15 minutes at Works every time.
Thanks for sharing and the great directions! I will def. Have a great weekend! Good luck. I started using the blender because the mixer was broke.
THIS is why I love reading the comments! I will definitely try this with my Ninja blender cup!
Ok, made them today for first try. Followed directions , but ended up with a gummy dense flop. Only had muffin tins which I filled to brim. I sifted the flour, they barely rose.
Will go out and buy popover Pan, new baking soda, fresh jam and start anew. Mine—-not so much. Tried to make for first time. Have actually enjoyed the real thing at Jordan Pond.
Did not enjoy my dense, mess. I had several issues that may have caused my failure. Had regular muffin pan, baking soda Was too old.
No idea how much a speck is. Did the sifting, did the beating, followed instructions. I filled the muffin tins to brim, that might be another issue.
Hey Anne — hated to hear that. I do think the muffin pan is an issue. The batter needs to be able to climb the higher walls of the popover pan to get that big rise and air in the center.
A speck is just a little tiny pinch. I had to look that up myself. This is the original recipe from Jordan Pond House I have listed here.
I had a reader recently comment here that he used his blender to do all the mixing and they come out perfectly every time. We were recently in the middle of a kitchen reno.
That may be the way to go. Just blending it in the blender. I need to try it myself so I can say from experience that it works. Which tells me that popovers can be finicky.
You can do everything right and still have issues. Thanks so much for dropping by. Any other suggestions?
Hi Jean — I have not made these with fresh herbs. But another reader here left some tips on a comment a while back about what she does, and you may be interested.
Drop small dices of gruyere cheese and bake. If you make mini ones using a mini muffin tin they are great appetizers with a glass of wine.
I have also made them with herbs such as finely chopped chives, parsley, rosemary, marjoram and even lavender. Hi Simon — thanks for dropping by!
My best guess as to what they mean by a speck, is a very tiny amount, just a speck!!! I pinched a tiny amount with my thumb and forefinger and it worked great.
Thank you Robert, super to hear from you. I can imagine Bar Harbor was different in My dad was born in South Portland in Maine is a very special place!
I should have scrolled WAY down to find someone who had actually tried this recipe. After following the directions exactly I translated speck as a pinch on the baking soda , the results were ridiculously dense, despite filling the popover pans to the half way point as I usually do , they barely rose.
The texture was like bread, not at all like popovers are supposed to be. There is absolutely no need to beat the living heck out of this batter.
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