Made exactly as written but used muffin pan since didn’t have popover pan. Made exactly 12 and no issues, just a little darker which is most likely due to oven temp control. Texture and taste delicious. Family enjoyed and look forward to making again!
I agree with the other posters - mine turned out like French toast, too. My family has made popovers (Yorkshire pudding in popover or muffin tins) with prime rib for decades. First my mom made it, then me. One thing I noticed right away was how thick the batter was. Needed more milk, or water. Another difference was how little stirring the recipe called for. We’ve always used the Joy of Cooking recipe, where you mix on high to get big bubbles in the thin batter. I might try modifying the Joy recipe to use the bacon fat if I don’t have roast beef fat, and maybe add a little bacon and maple syrup to the recipe.
Normally 12-cup popover pans are much smaller than the 6-cup variety.
This recipe is flawed! I halved the recipe, enough for a six-popover pan. The first sign of a problem was that there the cups were only half-filled after dividing mixture evenly! Not much of a rise, the result was a tough little muffin. What a waste of good bacon and maple syrup. I wish I had checked here first and seen Carol's post.
Made this recipe for guest at Thanksgiving. Problems with recipe. Says serves 12. Only made 6 servings. She must have meant mini popover pans but never indicated that. OR recipe is printed incorrect and should be 2 c. Flour. Texture was more like French toast than a popover. Good idea but very disappointed. I have successfully made beautiful popovers in past. Carol in Fayetteville
As an American, living in Canada for 49 years, I have learned that, in most areas where Canada and the U.S. have similar, but different traditions, I prefer the lower-key, less commercial Canadian version. The Canadian version has been celebrated since 1879 and is not modeled on the U.S. version in any significant sense other than dinners serving turkey. In fact, "The first Thanksgiving by Europeans in North America was held by Sir Martin Frobisher and his crew in the Eastern Arctic in 1578. They ate a meal of salt beef, biscuits and mushy peas to celebrate and give thanks for their safe arrival in Newfoundland. (https://www.thecanadianencyclopedia.ca/en/article/thanksgiving-day) "In 1606, in an attempt to prevent the kind of scurvy epidemic that had decimated the settlement at Île Ste. Croix in the winter of 1604–05, Samuel de Champlain founded a series of rotating feasts at Port Royal called the Ordre de Bon Temps (“Order of Good Cheer”). Local Mi'kmaq families were also invited. The first feast was held on 14 November 1606. ...This was 17 years before what is often recognized as the first American Thanksgiving — the Pilgrims’ celebration of their first harvest in Massachusetts in 1621 (which was actually predated by several similar events in the New England colonies by at least 14 years)." (https://www.thecanadianencyclopedia.ca/en/article/thanksgiving-day) Oh, Yorkshire puddings aren't cooked in muffin tins; that's what makes it a popover. It's the same recipe.