Popovers are a bit of a thing in my family. I grew up with popovers being somewhat of an event, with lots of steps, tricks and beating to get them just right.

In later years I discovered a few tips and tricks that I could incorporate into my own baking.

I watched my sister-in-law make popovers with a whisk. She opened the oven MULTIPLE TIMES (gasp!) while they baked to perfection. Then my Aunty Karen shared with me her secret ratio of ingredients, and I took it from there. 

I’m happy to share my popover recipe, complete with those brilliant bits of information, with you.

My method has 4 key points to get Popovers with height:

1. Use a Popover Pan.

2. Use an equal volume ratio of eggs, flour, and milk.  

3. Add one extra egg to point 2 above, no matter how many eggs you are using.

4. Use a whisk. 

KARLA'S POPOVER RECIPE

Makes 12 Popovers in the Chicago Metallic Popover Pan (you’ll need 2 pans for this recipe)

Ingredients

• 6 tsp grapeseed oil (or any kind of vegetable oil except olive, which is too thick)

• 5 large eggs

• 1 tsp salt

• 1 cup flour

• 1 cup milk

Instructions

• Put ½ tsp grapeseed oilin bottom of each cup of popover pan.

  Heat pans in a 475F oven while mixing your batter.

  Note: If you want to make Yorkshire Puddings, use roast beef drippings instead of oil.

• Whisk together eggs and salt.

• Add flour; whisk until smooth and thick.

• Add milk; whisk until smooth.

• Remove one pan from oven and immediately fill each cup with ¼ cup of batter.Return filled pan to oven; repeat with second pan.

• Bake at 475F for 5 minutes, then reduce the temperature to 400F. (You can open the oven briefly and take a quick peek.)

• Bake at 400F for additional 10 - 15 minutes until golden brown. Remove pans from the oven and immediately pop out the popovers with a butter knife. Enjoy!