If you've ever visited Acadia National Park, you no doubt stopped at the Jordon Pond House and had some of their buttery popovers smeared with jam. If the park is too far to reach this year, here's the recipe from the Acadia Corporation so you can make the popovers at home.

Two Large Eggs 
One Cup – Whole Milk
One Cup –Sifted all purpose flour
¼ Teaspoon Salt
Speck of Baking Soda

Preheat oven to 425 degrees

Beat the eggs at high speed until lemon-colored, 2 to 3 minutes in an electric mixer.  On the slowest speed, slowly add ½ of the milk; beat until well mixed.

Sift and measure flour, salt, and baking soda; slowly add the dry ingredients with the mixer going on low speed. When mixed, stop the mixer, scrape the sides of the bowl with a spatula, turn to medium speed and slowly add the remaining ½ cup of milk; beat two minutes.

Turn the mixer to high speed and beat 5 to 7 minutes. Batter should be smooth and similar to the thickness of heavy cream. Pour the batter through a strainer, and then into well-greased muffin tins or a popover pan.

Bake on the middle rack of preheated 425 degree oven for fifteen minutes.  Without opening the oven, reduce the heat to 350 degrees and bake fifteen to twenty minutes longer.  Approximate yield, 6 large popovers.