After baking many perfect popovers in my commercial gas oven, I recently had a batch that rose straight up into tall cylinders. No pop, no puff, just a column of batter. Some of them flopped over, but most stayed perfectly...well...erect! ;~) After we recovered from our fits of laughter and tried to figure out what went wrong, we joked that we likely couldn't repeat that if we tried. So we whipped up another batch expecting our usual perfectly puffed popovers and guess what - it happened again. It was exactly the same recipe, pan & method we always use. Was the oven or pan too hot or cold? Mixed too much or too little? Funky ingredients? We'd love to solve this mystery!

• Reply