I'm baking them at 450°F in a hot cast iron muffin pan (tried both oil and butter to season) using this recipe: https://www.dropbox.com/s/y6k3dvi5o1b3jng/popovers.jpg
I forgot to take an image before I ate them all. They're tasty, just not very "poppy".
5 Comments
Pat D. February 24, 2019
The ONLY way to make popovers rise consistently is to start them in a cold oven. Set to 450 and bake 15 minutes, reduce heat to 350 and bake 15-20 minutes more.
Greenstuff November 24, 2013
That King Arthur link is wonderful, Felicia M. But if you read the whole thing, you learn that the blender method is okay after all. Their final recipe is at http://www.kingarthurflour.com/recipes/popovers-recipe
Don't lose heart, Kim,Slawson. I've been making popovers for more than 50 years, and sometimes they just don't pop. We call them popunders and eat them anyway.
Now, if someone could explain to me why it is that my popover pans always start to stick after a while...
Big G. November 24, 2013
warm batter and I found a popover tin made a big difference in the height I attained
Felicia M. November 23, 2013
Oh and try warming the eggs & milk before mixing into the batter. That might help. Also try upping the amount of milk to 1 cup and the butter to at least 1tbs. The amount of butter called for seemed too little. All the other popover recipes I saw seemed to require at least 1tbs butter and usually more eggs too.
Felicia M. November 23, 2013
Possible culprits:
1) Oven is not hot enough
2) Tin were filled over full
3) The oven door was opened halfway through baking
4) a blender was used to mix ingredients (http://www.kingarthurflour.com/blog/2008/10/09/going-for-the-guarantee-popovers/)
Just a couple of possibilities...
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