I remember my mom making popovers and they were more air inside than bread. Never really cared for them, so never made them myself. Then a few months ago, I gave some of my sweet little hens' eggs to some friends and they in turn, gave me some popovers that they made. These popovers were wonderful, with an airy, but full crumb. So, I asked for their recipe. What they gave me does not have quite as much liquid as your recipe and they use bread flour. It is basically, 1-1/2 cups bread flour, 1 cup of milk, 1 cup of eggs. When I experimented a bit by adding a couple Tablespoons of melted butter, they turned out to be taller with bigger air pockets than when I left the butter out. And because I like that flavor, I add some salt and butter flavoring to the batter as well. They also bought a popover pan for me, so they're a little taller because of that, too. So, my popovers are heavier, with a full but airy crumb, will keep in the fridge for a week or more - and can be sliced in half vertically and put in the toaster to be warmed. And, I'm a happy camper!

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