Making popovers couldn’t be simpler: the 5-ingredient batter comes together in seconds, and 30 minutes later, they’re done! Read on to learn the tips for making foolproof popovers every time.

Notes: 

Most popover recipes are basically the same — if you compare recipes, you’ll find they differ slightly in the number of eggs and quantities of milk and flour, but you’ll also see that the basic ratio of flour to milk to eggs is roughly the same. 

*Another name for popovers is Yorkshire pudding, the only difference being the baking method. Yorkshire pudding calls for preheating the pan with meat drippings before pouring the batter over the top.

This is essentially 1.5 times my mother’s recipe, with influences from both King Arthur Flour and America’s Test Kitchen, both of which emphasize using room-temperature or slightly warmed ingredients. In sum, the keys to success here are: 

• Use a scale to measure — it’s the only way to measure accurately.
• Use room-temperature eggs. If you forget to bring your eggs to room temperature, you can plunge them into a bowl of hot tap water for 10 minutes. Truly: I don’t think I’ve ever used room-temperature eggs when a recipe has called for it, and I’ve never noticed a difference. With popovers, I have.
• Use room-temperature milk. If you forget to bring your milk to room temperature, you can heat it briefly in the microwave or on the stovetop — just until it’s warm to the touch, 75ºF or so.
• Hot oven. You’ll want to start with your oven at 425ºF at a minimum. Some recipes call for 450ºF, but I find in my oven that temperature browns the popovers a little too much for my liking. Every oven is different, however, so you may find 450ºF works better for you.
• Bread flour: for especially loft popovers, bread flour is your gal! I have achieved great loft with all-purpose flour as well, but I did achieve the greatest heights when I used bread flour. 

A note on salt: If you are using Morton kosher salt or fine sea salt use 1/2 teaspoon. 

The pan: I love this USA muffin pan. You can use a traditional 6-well popover pan, too, but I prefer the results when the batter is spread among 12 wells. My batter stuck in my popover pan, too, which made for mangled popovers upon removing them. I highly recommend simply using a metal muffin pan for best results here.