Popovers

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Pretty confident this isn't a Paula recipe. Firstly, it didn't turn out. Secondly, there's no butter & there should be. I ended up with these lovely deep brown round disks that will be tossed to the birds, provided I can chisel them from the muffin tins. Might cut my losses & just toss the whole mess.

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Lovely - being from England I love a good Popover or Yorkshire Pudding as we call it. :- After cooking everything in the oven, I just warm up the pans I am going to use and then turn oven up to 450 to 500 degrees and away you go. Works everytime.

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These were SO delicious! I saw recently, a tip on "Diners Drive-in's and Dives" to put the Popover pan in the oven first and let it warm up before you add the batter (to avoid a gooey middle like some have reported -- so that's exactly what I did and it worked perfect! If yours didn't pop up, try that neat little trick! A great recipe! One I'm sure to make over and over again!

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Did not pop up. Maybe you cannot have anything else in the oven with them and that is a waste. Anyway will not try them again. Will go back to the room temp method (done in microwave after beating eggs with milk. Works 99.9 percent of time..

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ABsolutely the best.

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Perfect! It's a lovely, simple popover with great texture you can make quickly and easily. But if you make half a batch using a normal muffin tin (22 popovers total remember to lower the time!! I didn't and they were a little burnt, but still quite good. Definitely going to make them again and keep my eye on the time.

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Sometimes when I make these, they are perfect. The next time, they are hockey pucks. What am I doing wrong?...

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This recipe is easy and good. However, after making it 4 times, the first 3 times burnt my popovers after following the recipe exactly. On the 4th try, I turned down the oven after 20 minutes to 350 and didn't open the oven until the 30 minute mark. The popoevers were now perfect. Paula, you didn't mention that in the recipe!

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This recipe produced popovers that were nice and high, even though I don't have a popover pan. They were nice and golden brown and the insides were hollow and only slightly doughy. I've made this recipe several times and the last time I made a batch, I didn't want to bake all of the batter, so I took a chance and placed it in a plastic container and froze it. When I was ready to use the batter, I defrosted it in the fridge overnight and took the container out of the fridge to allow it to warm up a bit while i preheated my oven. To my delight, the popovers made from the frozen batter came out great! I made cinnamon-honey butter to serve them with. Nice!

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Mine didn't pop! The flavor was good and they were easy but what did I do wrong as they were more like dense muffins and not light and airy what I know of popovers....anyone have any ideas??? I would like to try again in hopes that it comes out better, i followed the recipe exactly.