Jordan Pond House Popovers (Allie Taylor Pinterest page)
Ingredients
2 large eggs at room temperature
1 cup whole milk
1 cup sifted all purpose flour
1/4 teaspoon salt
Pinch of baking soda
Directions:
Measure and sift flour, salt and baking soda. Set aside.
Beat eggs until light in color. Add half of the mild to the eggs and beat. Add dry ingredients and beat, add remaining milk. Beat batter 2 minutes.
Generously butter a muffin tin or a large popover pan (6 popovers) and put in a 425 degree oven for 4-5 minutes.
Meanwhile, continue to beat the popover batter for another 5-7 minutes. The batter should be smooth and the consistency of heavy cream.
Fill the popover cups 2/3 full of batter and bake for 15 minutes. Reduce oven temperature to 350 degrees (do NOT open the oven door!) and continue baking for another 15-20 minutes until a deep golden brown.
Serve warm with butter and jam
OR with Maple Butter

Maple Butter reciipe:
1 c pure maple syrup boiled to 240 degrees (soft ball stage)
Add 1 1/2 sticks of butter and beat. Continue beating until thickened.
You can beat over a bowl of ice water which will hasten the thickening process. Store butter in fridge or freezer. Enjoy!

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