Popovers! (a GF version)

At the Jordan Pond House in Acadia National Park, Bar Harbor Maine you will find the best, most scrumptious popovers you could ever find. Popovers are a must-have when visiting Bar Harbor. I’m sure they are located elsewhere, but Jordan Pond is famously known for it’s popovers.

What are they? According to my findings (simply google ‘popovers’) it’s history lies in Yorkshire pudding. Essentially being the same thing as Yorkshire pudding,but Americanized into ‘Popover’, because when cooking the batter in a tall straight muffin type tin, aka a Popover Tin, they actually pop over the sides.

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My mom bought me a Popover Tin for Christmas this year and I finally got around to using it last week.

I’ve made them three times since last week.

They are that good. DSC_0418

I improvised the Jordan Pond recipe to make it Gluten Free, using King Arthur’s Gluten Free Baking Mix. The texture of a Popover is supposed to be airy and hollow. The GF version wasn’t quite hollow, but still pretty airy and fluffy.

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Popovers can be served savory or sweet, but if you don’t eat them with loads of butter and strawberry jam just forget it.

Forget the whole thing.

Forget the whole darn thing.

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The Jordan Pond recipe can be found HERE.

My GF version is this:

4 large eggs

2 cups milk

2 cups King Arthur gluten free baking mix

To do: 

Beat eggs and milk together. Slowly add baking mix and beat until very smooth, about 3 minutes.

Fill the greased popover pan about 3/4 full.

Place in a preheated 450 degree F oven for 14 minutes.

DO NOT OPEN THE OVEN DOOR. After 14 minutes turn heat down to 350 degrees F and bake for another 15 minutes.

Let cool and then eat with too much butter and enough strawberry jam to slide off your face while you eat it.

 

 

 

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