Hi: My mother made what she called Yorkshire Puddings that would come out with open tops (German Pancake like) which we would fill with her rich brown gravy! My wife attemps the same but can't get the batter to climb the muffin tin walls. The product comes out as poorly shaped pop overs! Could our modern (many coated) muffin pans have any influence? Is there any difference in the batter mix between popovers and German pancake batter? Have a good day and a very enjoyable Thanks Giving Sincerely Alan Patrick

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