Thank you for this post! I bought one of the large popover pans from KAF a while back and the first batch I made was with the KAF mix that came with the pans (which were great). The second batch I used the KAF recipe, warming the milk and the eggs as the recipe said; they popped, and were beyond delicious. But then 'the dangerous' happened - I started thinking. I've often made matzoh meal popovers for Passover, and they are made like a petit chou paste - pouring boiling water over the meal, then beating in the eggs. So I got thinking, would this method work with regular flour? Yours was the only information I could find by someone who had actually tried this, and based on your results, I needn't waste my time! I'm going to stick with the recipe that works. In fact, I may make some tomorrow...

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