Popovers - What Am I Doing Wrong?

Okay, what am I doing wrong with the Popovers?

Popovers are enjoying a comeback. They've been seen in the trendiest hot spots, and are featured in restaurants where the steaks require 2nd mortgages. Tall and golden crisp outside, with hollow innards perfect for sweet or savory fillings, I figured Popovers would be perfect for this column, not to mention perfect for supper.

So how difficult could they be? I whipped up the batter following my trusty old Fannie Farmer Cookbook, circa 1964. Poured them carefully into miniature baking cups, popped them in the oven, then pulled them out again, flat as pancakes. Remix, adjust oven temps, pour and bake. Flat. Tasty, but no "pop." One more try, this time in ceramic mugs, approximating the size and shape of actual popover pans. Very tasty, but definitely not "pop."

Somebody, somewhere holds the secret to light, airy, crisp Popovers. Won't you share that secret with me? I can take the criticism. Really. I'm ready. Tell me.

Here's the recipe I used:

Popovers; (Failed)


Put in a bowl:
2 eggs

Beat until light Add
1 c. milk
1 Tbs.oil
1 cup all-purpose flour
1/4 tsp. salt

Beat until blended, with the consistency of heavy cream.
Bake 20 minutes at 450 degrees.
Reduce heat to 350 and bake 20 minutes more.