Popovers hot from the oven at this historic restaurant are light, airy, fluffy, and oh so good with butter and jam.
story & photos by Bakery Boy
For weeks before going to coastal Maine, I’d been looking forward to eating warm popovers at Jordan Pond House on Mount Desert Island. You might say I’d been looking forward to it for years, ever since I first went there three decades ago and came to appreciate the restaurant’s signature item.
Popovers, for the uninitiated, are uniquely light, airy, fluffy, melt-in-your-mouth rolls that, on a bread-and-pastry scale, lie somewhere between egg bread and cream puffs. The key ingredients are eggs, milk, flour and, well, air. (I’ll include a recipe in a separate post). Whatever they are, I always want more, no matter how many I eat.
Jordan Pond House is ground zero in the world of popovers, the place that sets the high mark by which all other popovers are measured.
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