I made some delicious popovers on my first try today (2 rt eggs, 1 c milk at rt, 1 c all purpose flour, 1/4 t salt, and a tiny pinch of baking soda). The end product was 4 gorgeous and huge popovers in a large size muffin pan. My brunch friend was so impressed! The only problem is that the popovers had large gaping holes on the bottom. Why? I used your cooking methods exactly, except that I refrigerated the batter and brought to rt this morning, and I know from the Jordan Pond House that there should be no holes :-( Please help!

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