I never heard of adding fat/oil/bitter until recently. When i was a kid I baked then by greasing the pan, then sticking a knife in each one when removing from the oven to keep them from deflating. (humid area so maybe that's why i was taught to do that). I think the method of preheating the pan then adding a bit of butter to each cup, letting the butter to melt before adding the batter, makes a richer crust. My guess is that came from adapting the recipe from yorkshire pudding, replacing the meat drippings in that recipe with butter in the popover recipe.

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