We'll have to try this with the "butter" in the mix and the room temp ingredients. The recipe I have omits both of those items. We've been using rice milk and been having good results though. :) My family gobbles them down. Is the super poofy rise on top more a result of the popover pan itself or the recipe with ingredients at room temp? I've been using a muffin pan (saving up for a popover pan) and mine don't have that beautiful top to them. Hi Christina, It's a bit of both. The warm ingredients help with the overall high rise and narrow pan directs the poof upward. ~ MaryJane

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