I still have troubles when bake popovers. Never got a nicely ones!!! The most badly are the followings: I only grease pans with butter, nothing more. Popovers always stick into the pan. Never come out with non damages. Popovers never increase sufficiently. I don't know what kind of attachment must use to mix ingredients. I always use that for dough of breads. Not the cake baking attachment. The dough never produces bubbles..is it due to wrong attachment i'm using for? I added 1 cup of shredded cheese plus 2 tablespoons of dried origanum. Can it caused overweight on dough resulting in failed non risen Popovers? Ricardo, grease your pans with solid shortening or lard - or some other pure fat, not butter, OK? the solids in butter can make popovers stick. Popover batter can just be whisked together by hand. It's VERY liquid - is that what you're experiencing? The rise comes from steam, not leavening - so until the popovers go into the oven, they won't look bubbly, or look like they're rising... does this help? Try making plain popovers, before adding cheese. Yes, cheese can "weigh" them down - this might be what you're experiencing. Good luck - keep trying! PJH

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