Basil and Parmesan Popovers

My husband and I visited the Jordon Pondhouse in Acadia National Park 3 times. The first 2 times we were blown away by their famous popovers. The last time, in September 2021, we were underwhelmed to say the least. They were hot and poofy, but the flavor was bland and they were overly browned. We had waited over an hour to get a table and paid $11.50 each for 2 popovers and weak blueberry iced tea.We decided that I would attempt to make popovers at home to hopefully make up for this disappointing experience. I first tried the recipe posted in the waiting room for the Jordon Pondhouse. It said to combine 2 cups flour, 1 teaspoon salt, 2 cups milk and 2 eggs yolks, then to beat the whites of the 2 eggs and mix it all together. Then it said to heat the pan with butter in it and bake the popovers in a "hot oven." Since that wasn't very specific, I looked at a few popovers recipes online. I used the proportions from the old recipe with the cooking instructions I found online here https://www.throughherlookingglass.com/wprm_print/24081The popovers didn't pop at all! I did more research and noticed that most recipes called for more eggs. There were several blog posts that referred to the need for the ingredients to be room temperature. So armed with all this information and one failed experiment, I tried again and voila! Perfect popovers!

The pictured ones didn't pop up quite like they're supposed to, but they were still really good.

Hot, puffed, moist hollow centers ready to spread with butter and/or jam for a dramatic delicious bread side or a great breakfast treat! I use a popover pan with these popovers. They can be made in extra large muffin pans, filling them 1/2 full, they will be a bit smaller but still delicious.

I had popovers for the first time at a steakhouse restaurant in Hawaii. I'd never had anything like them, and I was amazed at how delicious they were! I really wanted to have them back at home, so I tried re-creating them.I made these in a popover pan, but you can use a muffin pan instead.Whatever you do, don't open the oven door while they are baking. Otherwise the puffed up popovers will shrink.I used a sharp Cheddar cheese. Recipe by Guutara recipe kenkyujo

I hate eggs, I love these... They are basically a vector for butter! Easy to make and serve them right from the oven

Adjust the baking time depending on your oven.If you open the oven door while they're baking, they might shrink and shrivel up. Don't open the door until they have puffed up! Recipe by Bluebird

Nice crusty outside. Moist eggy inside.

No special pan required. These bake in a standard mini muffin tin.

this is my son's favorite breakfast