Hmm, we hope that we can help, Kate. If you don't already have one, the first thing we'd recommend is to get an inexpensive oven thermometer just to make sure your oven is running true to temperature. Ovens also usually beep, signaling that they're hot and ready, 15 to 20 minutes before they've actually reached the temperature it's set to. Putting popovers into an oven that isn't at a really high temperature stunts them in a way, setting the top of the batter before it's had a chance to pop. Once you're sure that your oven is good and hot and at the temperature you're looking for, take care to have the popover pan in the center of the oven. Humidity is a different issue entirely, and usually the way to combat that is to add a little bit of extra flour to your mixture. Using this blog post as a guide, you'll be able to see the texture of popover batter fairly well. It's definitely thin, thinner than most pancake batters, but certainly not as thin as milk. Using that as a guide, you'll be able to know if you need a few extra teaspoons of flour to get your batter to the consistency you're looking for. We hope taking a few of these steps will get your popover game back on track, with a full oven of popped goodness! Happy baking, Annabelle@KAF

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