1. To avoid trouble with sticking - well-greased pans.

2. Avoid lumps in the batter - use instantized flour like Wondra.

3. Avoid collapsing - don't open the oven door while baking. After they are baked - prick the popovers with a toothpick or skewer to allow steam to escape. Then return the popovers to the off, but still hot, oven to dry the interior for a few minutes.

4. Maximize puff - Have milk and eggs at room temperature before making batter.

See if there's something that helps.

-Grainlady

Thanks grainlady... I used all purpose flour but had the milk and eggs at room temperature. It must have helped because the popovers came out perfect!

This recipe is never fail....from Ginger years back....never fail! Works every time....at least it has for me for a lot of years! I think it's the extra egg white.

POPOVERS
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425°.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425° for 20 minutes. Reduce temperature to 325° & continue baking 15-20 minutes or until golden brown. Serve immediately.

Hi - I use the King Arthur recipe for Popovers - they come out great everytime.

We like the following recipe because it's easily made, doesn't require a popover pan, and makes an even dozen popovers. Add a teaspoon of dried mixed herbs, if you like, or some minced onions or grated cheese; be aware, though, that anything other than the herbs will weigh the popovers down, increasing the chance they won't rise very high.

3 eggs
1 1/2 cups whole milk
scant 1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted

Place all of the ingredients in a blender in the order indicated above. Blend for 30 seconds, stopping midway through to scrape down the sides of the jar. Allow the batter to rest for 15 minutes, while you preheat your oven to 450°F.

Grease 12 muffin cups thoroughly, greasing the area around the cups as well as the cups themselves. Use solid shortening, or non-stick vegetable oil spray. Fill the cups about two-thirds full with the batter. Bake the popovers for 20 minutes, then reduce the oven temperature to 350°F and bake for an additional 10 minutes. Resist the urge to open the oven door at any time during this process. Remove the baked popovers form the oven, allow them to cool in the pan for 5 minutes, then gently turn them out of the pan to cool on a wire rack. Serve warm; they're quite rich and don't really need butter. But there really isn't much that's quite so satisfying, visually or taste-wise, as a cold pat of butter melting into the soft, golden interior folds of a popover. Yield: 12 popovers.

Popovers are so similar to Yorkshire puddings. The basic difference is that Yorkshires are usually made using the pan drippings from a roast of beef.

The secret to getting them to really puff up is to make sure that there is sufficient fat in the bottom of each muffin cup and that it is very hot before pouring in the batter.

Home Cookin Chapter: Recipes From Thibeault's Table

Yorkshire Puddings
==================
Source: Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.

I usually make the smaller recipe and sometimes make the Yorkshires in a
muffin tin. I can get 12 large Yorkshires from the small recipe.