Popover with Jam Photo

Donna Archambault was raised in Maine. Popovers are big in Maine. Donna said her father often made the family popovers for breakfast. This is her recipe. She said that allowing the egg mix to warm up will give higher and puffier popovers.

The photos were taken at Jordan Pond House at Acadia National Park in Maine. Jordan Pond House is famous for its popovers and strawberry jam.

Donna's Popovers

1 c all-purpose flour
1/2 tsp salt
1 c milk (or 1% low fat milk)
2 large eggs
1 T butter,melted
cooking spray
1 tsp vegetable oil

Preheat oven to 375°


1. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and salt, stirring with a whisk.
2. Combine milk and eggs, stirring with a whisk until blended. Let stand 30 minutes.
3. Gradually add flour mixture, stirring well with a whisk.
4. Stir in butter.
3. Coat popover pan's cups with a cooking spray and brush evenly with oil among cups to coat.
5. Place popover cups in a 375° oven for 5 minutes.
6. Remove pan from oven. Divide batter evenly among the heated cups.

Bake at 375° for 40 minutes or until golden brown.


A few minutes before removing from oven, prick with a fork to let steam escape. Serve hot with butter and jam.

Another method is to bake in a very hot oven (475°) for 15 minutes, then reduce oven to 375° and bake for 25 to 30 minutes until browned and firm.