2 large eggs
2 cups milk
1/2 teaspoon salt
1/6 teaspoon baking soda
1 cup flour
Make the batter a day ahead of time, refrigerate it, and then let it return to room temperature.
Preheat oven to 450. Break eggs into mixing bowl and whip; add milk and blend. Add remaining ingredients and mix until almost smooth — do not overbeat.
Fill greased popover pans, muffin tins or custard cups 3/4 full.
Bake for 14 minutes at 450, then reduce heat to 350 and bake 15 minutes more. (DO NOT OPEN OVEN UNTIL BAKING IS COMPLETE!) They’ll be crispy brown on the outside and moist on the inside at this point; remove them from the pans and serve with butter and strawberry preserves.
Source: Jordan Pond House