Published February 1, 2004.
Unlike most popover batters, this one is smooth, not lumpy. High heat is crucial to the speedy, high rise of the popovers. When it's time to fill the popover pan with batter, get the pan out of and back into the oven as quickly as possible, making sure to close the oven door while you pour the batter into the pan. Popovers made in a 12-cup muffin tin won't rise nearly as high as those made in a popover pan, but they can still be quite good. See the variation that follows if you can't locate a popover pan.
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